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Rack of lamb with salsa verde, grilled little gems and baked-potato mash

By Chef: Tom Kerridge
Featured on Homemade
Serve up Tom Kerridge's rack of lamb with salsa verde from Sainsbury's magazineĀ for a sophisticated yet hearty meal. It's particularly good in springtime, around Mother's Day for instance ...
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

4.0 baking potatoes (about 200g each)

150.0 ml milk

100.0 g butter

3.0 racks of Welsh lamb

1.0 tbsp vegetable oil

6.0 little gem lettuces, halved lengthways

a drizzle of rapeseed oil

50.0 g flat-leaf parsley

25.0 g anchovies, finely chopped

2.0 cloves garlic, finely chopped

25.0 g capers, rinsed and roughly chopped

1.0 shallot, peeled and diced

zest of 2 lemons

100.0 ml olive oil

0.25 tsp cayenne pepper

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