Serves 4 people. Very rustic dish that all the family can tuck into.
1 quality 6-bone rack of lamb
For the lentils
400g dried lentils
1 1/2 carrot
2 red onions
handfull of thyme
2 cloves garlic
Sherry vinegar ( splash )
For the salsa verde
2 cloves garlic
2 handfuls parsley
1 bunch fresh basil
1 handful fresh mint
1 handful capers
7 good quality anchovy fillets
1 tbsp dijon mustard
3 tbsp red wine vinegar
8 tbsp really good extra virgin olive oil
1. Preheat your oven to 190°C.
2. Season your lamb rack with salt.
3. Heat 2 tablespoons of olive oil in a frying pan, add the lamb rack and sear until golden, then remove to a roasting tray. Place in the oven and cook for around 20-30 minutes. I would recommend cooking for 25 minutes and letting rest for around 10 minutes before slicing. ( add 5-10 minutes for well done )
For the Lentils
1. Peel and finely dice the onions and carrots. Heat 1 tablespoon of olive oil in a saucepan then add the onions and carrots and cook until they are just about getting soft. While the carrots and onions are cooking wash the lentils in cold water then add them to the saucepan. Cover the lentils with water and add the garlic. Simmer for around 20 minutes making sure you have enough liquid to cover the lentils.
For the Salsa verde
1. Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers and anchovies.
2. Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
3. Add salt and pepper to taste.
After 25 minutes the lamb and lentils should be ready. Let the lamb rest for 5 minutes.
To finish the lentils add chopped thyme, a splash of sherry vinegar and all the juices from the lamb tray. Season with salt and pepper to you liking.
Serve on a big plate with some salsa verde.
This is a great dish to share with the family.