• 4 baking potatoes (about 200g each)
  • 150 ml milk
  • 100 g butter
  • 3 racks of Welsh lamb
  • 1 tbsp vegetable oil
  • 6 little gem lettuces, halved lengthways
  • 6 tsp rapeseed oil

For the salsa verde:

  • 50 g flat-leaf parsley
  • 25 g anchovies, finely chopped
  • 2 cloves garlic, finely chopped
  • 25 g capers, rinsed and roughly chopped
  • 1 shallot, peeled and diced
  • zest of 2 lemons
  • 100 ml olive oil
  • 0.25 tsp cayenne pepper


  1. 1

    To make the salsa verde, drop the parsley into a pan of boiling water. After 30 seconds, drain and run under cold water. Dry and finely chop the parsley. Tip into a bowl and mix in the remaining salsa ingredients and season.

  2. 2

    Preheat the oven to 180°C, fan 160°C, gas 4. Bake the potatoes for 1 hour 15 minutes or until tender. Halve and scoop out the potato and discard the skins. Put the potato through a mouli or mash well in a bowl. Heat the milk and butter and incorporate into the mash. Season and keep warm. Increase the oven temperature to 220°C, fan 200°C, gas 7.

  3. 3

    In a hot pan, sear the lamb racks in a little oil until coloured all over. Transfer to a roasting tin and roast in the oven for 8 minutes until cooked to medium rare, 15 minutes for medium or 20-25 for well cooked. Leave the racks to rest out of the oven for 10 minutes.

  4. 4

    Meanwhile, heat a griddle pan, cook the lettuce until coloured and tender but still with a bit of bite. Dress with the rapeseed oil and season. Slice the lamb racks and serve with the mash, lettuce and salsa verde.


    Get ahead: make the salsa verde a few hours ahead

Nutritional Details

Each serving provides
  • Energy 2307kj 551kcal 28%
  • Fat 43.3g 62%
  • Saturates 15.8g 79%
  • Sugars 3.8g 4%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 611kj/146kcal

Each serving provides

5.3g carbohydrate 0.7g fibre 5.6g protein

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