Photo: Emiliano Vittoriosi
Lamb racks with salsa verde recipe
14 ingredients
20 min + 20 min
6 people
openrecipes
Annabel Langbein makes her own salsa verde from herbs, capers, anchovies, onion and mustard to coat a rack of lamb.
Estimated Nutrition (whole recipe, rough)
586
Calories
35g
Protein
41g
Fat
23g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 parsley leaves
- g chopped chives
- 40 extra virgin olive oil
- 250 capers
- ml cloves garlic
- 4 lemon juice
- tbsp Dijon mustard
- 3 ground black pepper
- 4 small red onion, chopped
- tbsp anchovies
- 2 hard-boiled egg, yolk only
- tsp lamb racks, trimmed, or 3-4 lamb rumps
- 1 salsa verde (see above)
- pinch flaky salt and ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes