Rack of Lamb with Baby Turnips and Mint Salsa Verde
A elegant dish featuring perfectly roasted rack of lamb served with tender baby turnips and pearl onions, finished with a vibrant mint and cilantro salsa verde. This sophisticated main course combines the rich flavor of lamb with fresh herbs and seasonal vegetables.
Ingredients
- •1 pound small cipolline or pearl onions
- •1 to taste Kosher salt
- •2 racks racks of lamb
- •1 to taste Freshly ground black pepper
- •1.0625 cup olive oil
- •1 pound baby turnips
- •1 cup fresh cilantro leaves
- •2½ cups fresh mint leaves
- •1 small shallot
- •1 clove garlic
- •1 tablespoon fresh lemon juice
- •2 teaspoons Aleppo pepper
- •3 tablespoons red wine vinegar
- •divided
Cooking Instructions
- 1.
Cook onions in a large saucepan of boiling salted water until tender, 5-8 minutes; drain and let cool. Trim root ends and peel.
8 min
- 2.
Preheat oven to 425°F. 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.
16 min
- 3.
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°F for medium-rare, 15-20 minutes. Transfer lamb to a cutting board; let rest 10 minutes.
30 min
- 4.
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.
10 min
- 5.
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.
5 min