Spring lamb rack with green olive salsa verde

Babiche Martens

Salsa Verde

1 slice	White bread
⅓ cup	Olive oil
1 Tbsp	Capers
1	Gherkin, chopped
2 Tbsp	Olives
1 cup	Parsley, finely chopped
2 cloves	Garlic cloves, finely chopped
½	Lemons
1 to garnish	Ground black pepper

Lamb and potatoes

8	Baby potatoes
1 splash	Olive oil
4	Lamb racks
1 to taste	Salt

Directions

1. To make the salsa, break up the bread and soak in half the olive oil for 30 minutes then blend in a food processor and put in a bowl.
2. Add the rest of the olive oil to the food processor, then the capers, gherkin, olives, parsley and garlic and process. Add to the bread with the juice of half a lemon and pepper to taste. Use within 24 hours.
3. Preheat the oven to 200C. Slice the potatoes into thin rounds and lay on an oiled oven tray, season and cook for 20 minutes.
4. Season the lamb racks and cook for 20 minutes, then allow to rest, covered with foil, for 10 minutes before slicing and serving on a bed of potatoes with the salsa verde spooned over.