Another great submission from Ian – thanks. To send in recipes please use this email: firstname.lastname@example.org.
– 2/3 cup chopped flat-leaf parsley
– 2/3 cup chopped mint
– 1 tbsp finely grated lemon rind
– 2 tbsp salted capers, rinsed and chopped
– sea salt and cracked black pepper
– 1/3 cup olive oil
– 2 x 375g trimmed racks of lamb*
Preheat the oven to 180 degrees C. Mix the parsley, mint, lemon rind, capers, salt, pepper and oil until well combined.
Press the mixture onto both sides of the lamb racks and place on a baking tray lined with non-stick baking paper.
Cook for 25-30 minutes or until the lamb is cooked to your liking. Serve with crispy roast vegetables or a simple salad.
*Ask your butcher to French trim the lamb racks, which involves removing all the fat from the bones. Although not essential, it looks neater and means your fingers won’t get as greasy when you pick up the bones.