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Court and Duncan - Lamb Rack

with Root Vegetables and Salsa Verde

Prep time: 25 mins    Cook time: 1 hour 30 mins    Serves: 4


2 beetroots, thinly sliced

3 tbs olive oil, plus extra, to brush

12 kipfler potatoes, thickly sliced

80g duck fat, melted

8 Dutch carrots, peeled

2 x 4-point lamb racksSalsa Verde

50g baby capers

1 bunch basil, leaves picked

1 bunch parsley, leaves picked

1 tsp finely grated lemon zest

1 lemon, juiced

1 garlic clove, crushed

100ml extra virgin olive oil

Salt and pepper, to season



  1. To make salsa verde, process all ingredients, except oil, in a food processor until finely chopped. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until combined. Season. Cover and refrigerate until required.
  2. Preheat oven to 200C. Place beetroot slices on an oven tray in a single layer. Drizzle with half the oil. Season. Roast, turning halfway, for 15-20 minutes or until crisp.
  3. Place potatoes in a saucepan of cold salted water. Bring to a boil. Boil gently for 6-8 minutes or until almost tender. Drain.
  4. Transfer to an oven tray and drizzle with duck fat. Roast, turning halfway, for 30 minutes or until golden.
  5. Place carrots in a saucepan of cold salted water. Bring to the boil and boil gently for 15 minutes or until tender. Drain. Season.
  6. Reduce oven to 180C. Brush lamb all over with oil and season.
  7. Heat remaining oil in a frying pan over medium-high heat. Add lamb, fat-side down, to pan and cook for 5-6 minutes or until golden and crisp. Seal remaining sides until browned.
  8. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 55-60C.
  9. Transfer to a warm plate and stand, lightly covered with foil, for 10 minutes to rest. Thickly slice.
  10. Divide lamb, potatoes, carrots and beetroot slices among serving plates. Spoon salsa verde to the side to serve.