Amanda Laird: Spring lamb rack with green olive salsa verde

Spring lamb rack with green olive salsa verde. Photo / Babiche Martens

Serves 4

Salsa verde
1 slice stale white bread
1/3 cup olive oil
1 Tbs capers
1 gherkin, chopped
2 Tbs green olives
1 cup parsley, finely chopped
2 cloves garlic, finely chopped
Juice of half a lemon
Freshly ground black pepper

8 small potatoes
olive oil
4 x individual lamb racks
Salt

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 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.