Rack of Lamb with Baby Turnips and Mint Salsa Verde

Ingredients for Rack of Lamb with Baby Turnips and Mint Salsa Verde

• 450g small cipolline or pearl onions

• Kosher salt

• 2 racks of lamb (3-1.6kg total), rib bones frenched, left at room temperature for 1 hour

• Freshly ground black pepper

• 1 tablespoon plus 240ml olive oil

• 450g baby turnips, stems trimmed, halved or quartered if large

• 1 cup (packed) fresh coriander leaves

• 2 1/2 cups (packed) fresh mint leaves, divided

• 1 small shallot, finely chopped

• 1 garlic clove, finely grated

• 1 tablespoon fresh lemon juice

• 2 teaspoons Aleppo pepper or 1/2 teaspoons crushed red pepper flakes (optional)

• 45ml (or more) red wine vinegar, divided

How to make Rack of Lamb with Baby Turnips and Mint Salsa Verde

Cook onions in a large saucepan of boiling salted water until tender, 5-8 minutes; drain and let cool. Trim root ends and peel.

Preheat oven to 218°C. Season lamb with salt and black pepper. Heat 1 tablespoon oil in a 12" ovenproof skillet over medium-high heat. Cook lamb until browned, 5-8 minutes per side. Add onions and turnips to skillet, season with salt and black pepper, and toss to coat in pan drippings.

Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 52°C for medium-rare, 15-20 minutes. Transfer lamb to a cutting board; let rest 10 minutes.

Meanwhile, coarsely chop coriander and 2 cups mint. Place in a medium bowl; add shallot, garlic, lemon juice, Aleppo pepper, if using, 2 tablespoons vinegar, and remaining 240ml oil. Season salsa verde with salt, black pepper, and more vinegar, if desired.

Transfer vegetables to a medium bowl; toss with remaining 1/2 cup mint leaves and 1 tablespoon vinegar. Slice lamb between ribs and serve with vegetables and salsa verde.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.