Lamb rack recipe with a quick and easy instant salsa sauce.
I’ll say that the “feature” of this recipe could well be the instant salsa sauce. No wine reduction, no butter and no flour at all. It’s also quick, the time stated is for a rack of lamb that is medium, should you like it rarer, then instead of 25 minutes in the oven, about 8 would do.
As a side dish, serve with whatever you fancy, mashed potatoes (with stinging nettles), rice, anything you like. I had some new potatoes salad, and also sweet mangetouts plus some salty crunchy samphire that works extremely well with lamb.
- 1-2 pieces lamb racks
- salt & pepper
- olive oil
- 1 chili
- 1-2 garlic cloves
- thyme, parsley, rosemary
- 1/4 lemon
- 50ml olive oil
So make a quick salsa from all the herbs finely chopped. Add the chopped chili, season with a pinch of salt and pepper. Squeeze in the lemon juice and mix with two tablespoons of olive oil. Leave aside. Heat the oven to 180C.
Score the racks of lamb on the fat side with a sharp knife taking care not to cut into the meat, just the fat layer. Sprinkle with plenty of salt and pepper. Rub a little olive oil over and the spices will stick.
Using a frying pan (if suitable for the oven is best) heat up a couple of spoons of olive oil. Place the meat in the pan, fat side down first. Seal the meat on all sides, taking a a little more time with the fat side to crisp it up. That’s really one of the tastier part of the lamb. Drain off the excess fat from the pan should you wish.
Once done, place the pan into the oven (or transfer to a tray an place in the oven) to roast. Between 8 and 25 minutes, depending on how you like the meat done. Once out of the oven, rub the meat all over with the salsa. Cover and leave to rest for about half the time that the meat has been in the oven.
The meat juices will mix with the oil and the salsa flavours, producing an excellent instant sauce, full of freshness and great taste.