Ingredients
87g capers rinsed
65g kalamata olives pitted
37g mint chopped
12g flat leaf parsley chopped
1 lemon zested
20ml lemon juice
25g pecorino grated
40ml Verjuice
to season freshly ground black pepper
950g rack of lamb trimmed and trussed
87g capers rinsed
65g kalamata olives pitted
37g mint chopped
12g flat leaf parsley chopped
1 lemon zested
20ml lemon juice
25g pecorino grated
40ml Verjuice
to season freshly ground black pepper
950g rack of lamb trimmed and trussed
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Methods
1
Preheat a fan forced oven to 200C.
2
Place capers, olives, mint, lemon zest, lemon juice, Pecorino, half of the olive oil, Verjuice and pepper in a blender. Pulse into a fine paste.
3
Score the fat and rub the lamb with half of the pesto mixture.
4
Place a large non stick frying pan over a medium high heat. Add the remaining olive oil and once hot seal the lamb on all sides.
5
Place Lamb onto a lined baking tray and place into the preheated oven and cook for thirty minutes or until cooked to your liking.
6
Remove and rest lamb for ten to fifteen minutes in a warm place before serving.
7
Carve the lamb into four even portions and serve with the remaining caper and olive pesto.
1
Preheat a fan forced oven to 200C.
2
Place capers, olives, mint, lemon zest, lemon juice, Pecorino, half of the olive oil, Verjuice and pepper in a blender. Pulse into a fine paste.
3
Score the fat and rub the lamb with half of the pesto mixture.
4
Place a large non stick frying pan over a medium high heat. Add the remaining olive oil and once hot seal the lamb on all sides.
5
Place Lamb onto a lined baking tray and place into the preheated oven and cook for thirty minutes or until cooked to your liking.
6
Remove and rest lamb for ten to fifteen minutes in a warm place before serving.
7
Carve the lamb into four even portions and serve with the remaining caper and olive pesto.
