The inclusion of anchovies in the bread salsa works very well with the robust flavour of the lamb.
Ingredients
- 2 lamb racks
- Garlic salt and freshly ground black pepper
- Drizzle olive oil
Salsa
- 2 slices bread
- ¼ cup parsley - chopped
- ½ shallot – chopped
- 1 tablespoon fresh thyme – chopped
- 1 tablespoon capers
- 2 anchovies
- 2 tablespoons olive oil to fry the salsa
Method
- Season the lamb with garlic salt and pepper - drizzle with a little oil - set aside.
- In a blender, whizz all the salsa ingredients together. Set aside.
- Preheat the oven to 180oC (160oC fan bake).
- Sear the lamb on all sides in an oven proof frying pan.
- Place the frying pan in the oven for 8 – 12 minutes. Leave to rest on a warm plate, cover with foil.
- To the same frying pan, heat 2 tablespoons oil and pan fry the salsa until golden and crunchy.
- Cut the lamb racks into 8 x 2 bone cutlets, serve with the bread salsa.