Lamb roast is perhaps the quintessential Australian dish. It is usually accompanied by mint sauce, which if you read the label you will see usually has so much sugar in it it will knock you out of ketosis for a week! Unfortunately sauces and dressings are often the culprit when it comes to slowing down your progress, so it’s important that you have a few delicious alternatives to fall back on. This Salsa Verde really adds a pop of flavour to any lamb dish, without the sugar. Give it a try it’s bound to become a Sunday lunch favourite! You will never go back to commercial mint sauce again!

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Ingredients

1 rack of lamb, you can buy up to 10 cutlets in one rack if needed for a family
2 cloves of garlic
Freshly ground black pepper and sea salt to taste
Drizzle of extra virgin olive oil
1.5 cups of broccoli florets
1 large handful for green beans, topped and tailed
1 large red capsicum, sliced into strips lengthways

Salsa Verde

1/3 cup extra virgin olive oil
2 cups fresh flat leaf parsley
1 cup fresh basil leaves
1 cup fresh mint leaves
2 tbsp Dijon mustard
2 tbsp red wine vinegar
2 tbsp capers, drained and rinsed well
2 anchovy fillets
1 tsp Worcestershire sauce

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Method

Take your rack of lamb out of the fridge and allow to come to room temperature

Pre-heat the oven to 190 degrees

Prepare the Salsa Verde, place oil, parsley, basil, mint, mustard, vinegar, capers and anchovies in the bowl of a food processor. Process until smooth

Oil an oven tray and place your rack of lamb into the centre. Drizzle some olive oil over the lamb and rub in crushed garlic. Season with freshly ground black pepper and a little sea salt.

Place tray into a hot oven and cook for approximately 25-30 minutes (depending on the size of your rack of lamb). Lamb should be browned nicely on the out side and be blushing pink when you cut it. Remember, good quality lamb shouldn’t be overcooked.

While lamb is cooking prepare and steam the vegetables. Toss together with a little butter and freshly cracked black pepper before serving

Serve lamb with vegetables and a dish of salsa verde on the side – delicious!

Bon Appetite!