Recipe: Barbecued Rack of Lamb with Salsa Verde

This week’s recipe comes courtesy of Marisco Vineyards, who supply us with New Zealand wines fit for a king. The dish is one of those that fools people into thinking you’re an amazing cook who has spent ages in the kitchen working all kinds of magic. But it’s actually fairly simple and should take you no longer than one glass of wine to prep.


Barbecued Rack of Lamb with Salsa Verde


Rack of lamb

4 tbsp olive oil
1 tbsp lemon juice
1 tbsp finely chopped rosemary
2 cloves garlic, crushed
1 tbsp Dijon mustard
Sea salt and freshly ground pepper

Salsa Verde
1 handful each of flat-leaf parsley, basil and mint
3 cloves garlic, crushed
6 anchovies
2 tbsp capers
1 tbsp Dijon mustard
2 tbsp white wine vinegar
5 tbsp olive oil
Sea salt and pepper

First, make the marinade by combining all its constituent parts in a bowl and seasoning. Brush both sides of the lamb with the marinade, cover with clingfilm and leave in the fridge for an hour or two. Preheat the grill to medium. Season the lamb and grill for 20-25 minutes, turning the meat occasionally. Transfer to a platter and rest, loosely covered for 10 minutes.

Making the Salsa Verde is a straightforward process. First, put the herbs, garlic, anchovies and capers in a food processor and whizz until well blitzed. Tip this pungent paste into a bowl and then whisk in the mustard, vinegar and olive oil. Season.

When the lamb is done to your liking, slice the rack into chops and serve drizzled with Salsa Verde and your healthy salad of choice.

Wine match: The King’s Wrath Pinot Noir (€25 €20 until end of April): Supple and lithe oak-aged Pinot with dark berry fruit, violet and thyme notes. New World Pinot is always a good bet for juicier styles of lamb like this one.


CLICK HERE to see our entire New Zealand range, all on 20% off until April 30th.

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