Lamb Racks with Salsa Verde

Rack of lamb with salsa verde recipe - BBC Food
Want something special for Sunday lunch?

As days get brighter, celebrate the new season with a lamb dish full of the flavours of Spring. This marinated lamb is full of flavour and perfect with salsa verde.

The recipe requires less than 30 mins Preparation time, 30 mins to 1 hour Cooking time, Serves 6-8


  • 2 x French trimmed lamb racks (6-8 chops in each), chine bone removed
  • 1 garlic clove, crushed
  • 1 unwaxed lemon, finely grated zest and juice
  • 2 tsp runny honey
  • 2 tbsp oil

For the salsa verde

  • 1 garlic clove, crushed
  • small bunch flatleaf parsley, finely chopped
  • small bunch basil leaves, finely chopped
  • 8 anchovies, finely chopped
  • 75g/2¾oz dill pickle cucumbers, finely chopped (you can also use gherkins)
  • 1 tsp runny honey
  • 150ml/5fl oz olive oil
  • salt and freshly ground black pepper



  • Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb and rub in the marinade. Cover and leave to marinate for at least 30 minutes.
  • Preheat the oven to 220C/200C Fan/Gas 7
  • Place a large frying pan over a medium heat, put the lamb fat-side down into the pan and fry for about 5 minutes or until the fat is dark golden-brown. Transfer to a roasting tin, browned side up and bones facing the centre.
  • Roast for 18–20 minutes, cover with aluminium foil and rest for 15 minutes.
  • For the salsa verde, mix all the ingredients and the reserved lemon juice together in a bowl and season with little salt and pepper. Gently warm the salsa before serving.
  • Carve the lamb to divide it into chops. Serve two chops per person with the salsa verde alongside.

*Recipe Tips – The lamb can be marinated up to a day ahead. The salsa can be made up to 3 days ahead, in fact the flavour increase the longer it is left.