Lamb can be prepared a day ahead, refrigerated, then brought to room temperature just before slicing and serving. Salsa verde can be made a day ahead and refrigerated until use.
ingredients
makes 24
2 lemons
4 tablespoons virgin olive oil
1 tablespoon Dijon mustard
3 racks of 8 small lamb cutlets, trimmed of fat
1 1/4 ounce flat-leaf parsley
3 drained anchovy fillets, finely chopped
1 clove garlic, crushed
1 tablespoon olive oil
1 1/2 tablespoons baby capers, rinsed and drained
method
1. Finely grate the rind of the lemons and squeeze the juice from the fruit. Combine 1 teaspoon of the rind and 2 tablespoons of the juice with half the virgin olive oil and the mustard in a large bowl. Add the lamb racks and turn to coat thoroughly. Cover and refrigerate for at least 3 hours, or overnight.
2. To make the salsa verde, mix the parsley, anchovies, garlic, 1 tablespoon of the remaining lemon juice and 1 teaspoon of the rind in a food processor until finely chopped. With the motor running, add the remaining virgin olive oil and process until smooth and thickened. Transfer to a bowl, cover and refrigerate for at least 2 1/2 hours.
3. Preheat the oven to moderately hot 200°C (400°F). Drain the lamb and discard the marinade. Heat the olive oil in a large baking dish over medium-high heat, add the lamb racks and cook, turning occasionally, for 5 minutes, or until the lamb is browned all over. Transfer the dish to the oven and bake for 15 — 20 minutes, or until the lamb is tender. Set aside for at least 10 minutes before slicing between the bones.
4. Arrange in a single layer on a plate, top with salsa verde and sprinkle with capers.
more information
When you buy the racks of lamb, ask the butcher to cut through the bones at the base to make slicing into cutlets easier.
