Paleo New Zealand Grilled Lamb Rack with Fresh Herb Salsa Verde and Sweet Potato Mash

Allergens

Gluten-free, dairy-free, Paleo

Ingredients

• 1 lamb rack (8 bones)
• 4 medium sweet potatoes
• 2 cups fresh parsley
• 1 cup fresh cilantro
• 1/2 cup fresh mint leaves
• 1/4 cup capers, rinsed and drained
• 3 anchovy fillets
• 1 small garlic clove
• 1/2 cup extra
• virgin olive oil
• Salt and pepper to taste

Instructions

1. a. Preheat the grill to high heat. b. Season the lamb rack with salt and pepper, then place on the preheated grill. Cook for about 15 minutes or until desired doneness is reached. Let it rest for a few minutes, then slice into individual chops. c. Peel and dice sweet potatoes, add them to a pot of boiling water and cook for about 20 minutes or until tender. Drain and mash with a bit of butter, salt, and pepper. d. In a food processor, combine parsley, cilantro, mint leaves, capers, anchovies, garlic, and olive oil. Blend until smooth to create the salsa verde. Season with salt and pepper to taste.

Chef’s Insight

To achieve the perfect medium-rare for the lamb rack, cook until an instant-read thermometer registers 130°F (54°C) for medium-rare.

Notes

Be sure to let the lamb rack rest before slicing for maximum juiciness and tenderness.