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Lamb rack chops w/ black olive anchovy mayo and salsa verde

Lamb rack chops w/ black olive anchovy mayo and salsa verde

Lamb rack chops w/ black olive anchovy mayo and salsa verde

This is a terrific combination of flavours that work beautifully with a perfectly cooked pink lamb rack. I prefer lamb to be cooked through to at least medium, as anything less means I find the meat slightly rubbery and chewy. Lamb rack chops are an ideal barbecue pass round, as the eye of the chop is a perfect mouthful and comes with its own built in handle.

Serves 6

 

Step 1: Black Olive and Anchovy Mayonnaise

Place about a quarter of a cup of mayonnaise in the bottom of a small food processor. Add the anchovies and blitz until smooth. Scrape out into a small bowl, then add the rest of the mayonnaise along with dice up olives, mix through. Refrigerate until required.

 

Step 2: Salsa Verde

Place all the ingredients in a bowl. Place in the refrigerator for half a day, whisking every so often to let the flavors blend and develop. Check the seasoning and add a little more lemon juice if you think its required. You can keep this in the refrigerator for up to a week. 

 

Step 3: Cooking and Serving

Heat up the char grill or BBQ to medium heat. Rub the racks with cooking oil and a liberal amount of salt and pepper. Cook to medium, then remove and rest for at least 10 minutes. Slice and arrange the lamb rack chops on a platter. Spoon over a little of the mayo followed by a small amount of the Salsa verde. Pass around with cocktail napkins, then repeat.

 

THE INGREDIENTS

STEP 1

  • 1 Cup Good Quality Mayonnaise
  • 1-2 Tbl Good Quality Anchovies
  • 1/3 Cup Kalamata Olives (diced fine)

 

STEP 2

  • 1 Green Capsicum (finely diced)
  • 1/4 Cup Shallots(finely diced)
  •  ½ Tbl Garlic (minced fine)
  • 2 Tbl Capers (minced fine)
  • 1/3 Cup Gherkins (finely diced)
  • 1 Tbl Anchovies (minced fine, optional)
  • 1/3 Cup Parsley (finely chopped)
  • 1/4 Cup Mint (finely chopped)
  • 1/4 Cup Basil (finely chopped)
  • 1/2 Tbl Tarragon (finely chopped)
  • 1 Lemon (zest only, minced fine)
  • 2 Tbl Lemon juice
  • 1/2  Cup Lemon Olive Oil  (or regular extra virgin olive oil)
  • 1/2  Tbl Sugar
  • Freshly Ground Black Pepper

 

STEP 3

  • 3-4 Lamb Racks
  • Flakey Sea Salt
  • Freshly Ground Black Pepper
  • Cooking Oil
  • Black Olive and Anchovy Mayonnaise
  • Salsa Verde

 

Photography by Kieran Scott

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