This is year I decided to try something new for Easter and tried the recipe in advance. Until now I’d never tried to cook a rack of lamb but many other parts of the lamb e.g. lamb shanks, leg of lamb and lamb steak. Chopping the rack into chops might not be the right way to cook it but I followed the recipe, one in the recent issue of Elle mat & vin. As usual I changed some of the recipe: halved the lentil recipe, put anchovy instead of sardines in the salsa.
These recipes are for two
a large handful basil, mint and parsley (a handful each)
4 anchovy fillets, 1 clove of garlic, 3 tbsp capers, 1.5 dl olive oil
Mix the ingredients in a kitchen-aid or a blender. Refrigerate for a day to allow the taste to deepen. This what you need: a large handful of each herb : Basil, peppermint and parsley; 4 anchovy fillets, 1 clove of garlic,
3 tbsp capers, 1.5 dl olive oil
1.5 dl Beluga lentils
1 garlic clove, 1 tomato, a cube of beef stock, a twig of rosemary, 4 tbsp olive oil
Cook the lentils with all the ingredients and 4 dl water for 20 minutes or until done. Add 2 tbsp balsamic vinegar or crema di balsamico just before serving.
Rack of lamb
800 lamb racks, cut into chops
olive oil, 1 lemon, salt and black pepper
Slice the lemon and put on a hot pan with olive oil. Cook the chops in olive oil 2-3 minutes both sides. This leaves the meat pink and tender. Do this once you have everything else ready. Place the chops on a serving plate with the cooked lemon and decorate mint leaves. Serve with salsa verde and beluga lentils.