Spring Lamb & Salsa Verde


To celebrate our Fresh Food month we want to inspire you with tasty and healthy recipes.

This week we have created a delicious Spring Lamb & Salsa Verde.

Shopping List:

Serves 2.


600g Lamb rack, drizzled with oil and seasoned (The Butchers Club or Quality Cut Meats)

For Minty Salsa Verde:

  • ¼ bunch Mint, roughly chopped (The Fresh Fruit World)
  • ¼ bunch Basil, roughly chopped (The Fresh Fruit World)
  • ½ bunch Parsley, roughly chopped (The Fresh Fruit World
  • Garlic clove, roughly chopped (The Fresh Fruit World)
  • Cornichons, roughly chopped (Saccas Fine Food)
  • Anchovy fillets, roughly chopped (Saccas Fine Food)
  • ¼ tspn. Lemon zest
  • 6  Capers
  • 1 tbsp. Dijon Mustard
  • ¼ cup  Olive oil
  • ¼ cup  Lemon juice


For lamb:

Preheat oven to 220C. Sear lamb on all sides and transfer to the oven. Cook for 10-15 minutes for medium rare. Rest after removing from oven.

For salsa verde:

Roughly chop herbs, cornichons, capers, anchovies, garlic and lemon zest. Blend with stick blender or pound in a mortar & pestle until well combined. Add lemon juice, mustard and olive oil and mix well. Set aside.

Slice lamb and serve with salsa verde and seasonal vegetables.