Rack of Lamb with Baby Turnips and Mint Salsa Verde

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My oven was too hot when I made this last time—the lamb came out well beyond medium-rare with a crust so dark it tasted almost bitter. I learned to give it ten minutes in the fridge after seasoning, which firms up the fat and helps the roast develop an even sear instead of burning the outside before the inside warms through.

I keep this one in my rotation because it feels special without demanding much of me: a quick rub, thirty-five minutes in the oven, and while that's happening I can toss some baby turnips with olive oil and let them caramelize on their own. The salsa verde ties everything together—it's bright enough to cut through the richness of the lamb but simple enough that you won't feel behind on prep.

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Prep Time 20

Cook Time 38

Total Time 1

Servings: 5 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Method Nutrition Notes

Ingredients

For the Lamb

1 rack of lamb about 2 pounds, frenched and trimmed
3 cloves garlic minced
1 tbsp fresh rosemary finely chopped
1 tsp Dijon mustard
2 tbsp olive oil
Kosher salt and freshly ground black pepper

For the Baby Turnips

1 lb baby turnips about 8–10, halved or quartered if large
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

For the Mint Salsa Verde

3/4 cup fresh mint leaves packed
3 tbsp fresh parsley leaves
2 tbsp capers drained and chopped
1 tbsp anchovy paste or 2 finely chopped fillets
2 cloves garlic
1/2 tsp lemon zest
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
Kosher salt to taste

Method

Preheat the oven to 450°F and place a rack in the middle position. Pat the lamb dry with paper towels and season generously on all sides with kosher salt and pepper. Let it sit at room temperature for about 20 minutes while you prep the other ingredients.
In a small bowl, mix together the minced garlic, chopped rosemary, Dijon mustard, and olive oil to form a paste. Rub this mixture evenly over the entire surface of the lamb, pressing gently so it adheres to the meat.
While the lamb rests, toss the halved baby turnips with 2 tablespoons of olive oil, salt, and pepper on a sheet pan. Spread them in a single layer so they roast evenly rather than steam.
Heat a large oven-safe skillet (cast iron works beautifully) over medium-high heat for about 3 minutes. Once hot, place the lamb fat-side down into the dry pan and sear for 2–3 minutes until the fat is golden brown and crispy. Flip to sear the other side for another minute.
Transfer the skillet with the lamb to the oven alongside the sheet pan of turnips. Roast both together for about 18–20 minutes for medium-rare (internal temperature of 130°F) or 22–25 minutes for medium (140°F). The lamb is done when a thermometer inserted into the thickest part reads your target temperature—remember it will rise another 5 degrees while resting.
While everything cooks, make the salsa verde: Combine the mint, parsley, capers, anchovy paste, garlic, and lemon zest in a food processor or finely chop by hand. With the motor running (or whisking), slowly drizzle in the olive oil until emulsified. Stir in the red wine vinegar and season with salt to taste.
Remove both the lamb and turnips from the oven. Transfer the lamb to a cutting board and let it rest for at least 10 minutes—this is essential so the juices redistribute rather than running out when you slice. The turnips are done when tender inside and caramelized around the edges.
Slice the rested lamb into individual chops or cut between the bones into two-bone portions. Serve immediately with a generous spoonful of salsa verde alongside each piece, along with the roasted baby turnips.

Nutrition

Calories: 520kcalCarbohydrates: 18gProtein: 38gFat: 34gSaturated Fat: 11gCholesterol: 140mgSodium: 680mgPotassium: 920mgFiber: 5gSugar: 7gVitamin A: 18IUVitamin C: 22mgCalcium: 80mgIron: 4mg

Notes

Making it ahead: You can season the lamb up to a day in advance, wrap tightly, and refrigerate. Take it out of the fridge about an hour before cooking so it comes closer to room temperature for more even roasting. The salsa verde actually improves after sitting for an hour or two—the flavors meld nicely.

Substitutions: If baby turnips are hard to find, halved small Yukon Gold potatoes work well in their place—just roast them a few minutes longer since they take a bit more time to soften. For the salsa verde, fresh basil can replace half of the mint if you prefer that flavor profile. Capers add saltiness, so taste before adding extra seasoning.

Storage: Leftover lamb keeps in the refrigerator for up to 3 days and reheats beautifully at 250°F until warmed through—avoid microwaving or it will toughen. Salsa verde lasts about a week in the fridge; stir in an extra splash of olive oil if it thickens too much.

Serving suggestion: I often serve this with just a simple green salad dressed lightly with lemon juice and olive oil—the salsa verde provides enough brightness that you don't need anything heavy on the side. If you want to stretch leftovers, shred cold lamb over greens with crumbled goat cheese for lunch the next day.

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