Rack Of Lamb With Baby Turnips And Mint Salsa Verde
This mouthwatering recipe features perfectly roasted racks of lamb served with tender onions and turnips, all complemented by a vibrant salsa verde. A delightful blend of fresh herbs, tangy lemon juice, and zesty Aleppo pepper creates a burst of flavors that elevate this dish to a truly memorable dining experience. Tender, juicy, and exquisitely seasoned, this lamb dish is sure to impress your guests and become a favorite go-to recipe for special occasions.
— Constant Cookbook
Ingredients
- 1 small cipolline or pearl onions
- Kosher salt
- 2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour
- Freshly ground black pepper
- 1 plus 1 cup olive oil
- 1 baby turnips, stems trimmed, halved or quartered if large
- 1 (packed) fresh cilantro leaves
- 2 1/2 (packed) fresh mint leaves, divided
- 1 small shallot, finely chopped
- 1 garlic clove, finely grated
- 1 fresh lemon juice
- 2 Aleppo pepper or 1/2 teaspoons crushed red pepper flakes (optional)
- 3 (or more) red wine vinegar, divided
Instructions
- 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 425°. Season lamb with salt and black pepper. Heat 1 tablespoon oil in a 12-inch 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 125° for medium-rare, 15-20 minutes.
- Transfer lamb to a cutting board; let rest 10 minutes.
- Meanwhile, coarsely chop cilantro and 2 cups mint. Place in a medium bowl; add shallot, garlic, lemon juice, Aleppo pepper, if using, 2 tablespoons vinegar, and remaining 1 cup 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.
Yield
6-8 servings
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