The Recipe

Rack of Lamb with Baby Turnips and Mint Salsa Verde

COOK TIME : a few secondsPREP TIME : a few seconds
From Bon Appetit Magazine
Rack of Lamb with Baby Turnips and Mint Salsa Verde
likes1
pins161
tweets0

13

Ingredients

DESCRIPTION

No description provided.


INGREDIENTS

  • 1 small cipolline or pearl onions
  • Kosher salt
  • 2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour
  • Freshly ground black pepper
  • 1 plus 1 cup olive oil
  • 1 baby turnips, stems trimmed, halved or quartered if large
  • 1 (packed) fresh cilantro leaves
  • 2 1/2 (packed) fresh mint leaves, divided
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely grated
  • 1 fresh lemon juice
  • 2 Aleppo pepper or 1/2 teaspoons crushed red pepper flakes (optional)
  • 3 (or more) red wine vinegar, divided

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

Other Tasty Recipes

Vinegar-Braised Chicken and Onions
Vinegar-Braised Chicken and Onions

published on Feb 1st 2013

by Bon Appetit Magazine

97
2,800
0
Honey-Roasted Butternut Squash and Blue Cheese Salad
Honey-Roasted Butternut Squash and Blue Cheese Salad

published on Sep 21st 2012

by Naturally Ella

24
914
0
Greek Salad
Greek Salad

published on Apr 18th 2011

by The Pioneer Woman

640
24,589
0
Perfect Iced Coffee
Perfect Iced Coffee

published on Jun 13th 2011

by The Pioneer Woman

125,601
479,728
0

More from this Publisher

Corned Beef Hash with Eggs
Corned Beef Hash with Eggs

published on May 1st 2013

by Bon Appetit Magazine

6
518
0
Cucumber and Radish Salad
Cucumber and Radish Salad

published on May 1st 2013

by Bon Appetit Magazine

18
138
0
Lemon-Mint Sauce
Lemon-Mint Sauce

published on Jul 1st 2013

by Bon Appetit Magazine

0
33
0
Swordfish with Seaweed Salsa Verde
Swordfish with Seaweed Salsa Verde

published on Jul 1st 2013

by Bon Appetit Magazine

0
627
0