Organic Rack Of Lamb With Mint Salsa Verde

Organic Rack Of Lamb With Mint Salsa Verde
4 from 1 ratings
Your guests will love this rack of lamb as their main course. The mint gives it that extra breath of freshness. 
  • 4 organic lamb ribs, cleaned of any bits form cutting
  • salt and pepper
  • 4 sprigs organic mint, stems removed
  • 4 sprigs organic oregano, stems removed
  • 6 sprigs organic parsley, chopped
  • 1/4 cup olive oil
  • 1/2 teaspoon anchovy paste
  • 2 tablespoon capers
  • salt, to taste
  1. Salt and pepper lamb. Place on hot grill over indirect heat. Turn a few times so all sides get equal time. Cook until temperature reaches 115 degrees for medium-rare. Use an instant read in the thickest part of the rack.
  2. Remove from grill and let rest for 10 minutes.
  3. Cut ribs in between each bone. Place swath of mint salsa verde on bottom of plate. Top with lamb. Add more mint salsa verde on top.
  4. Serve with rice or vegetables. Enjoy!
  5. In a mini food processor, place ingredients and blend. Blend until fine.