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Rack of Lamb with Baby Turnips and Mint Salsa Verde


Rack of Lamb with Baby Turnips and Mint Salsa Verde Recipe

Ingredients:
  • 1 pound 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 tablespoon plus 1 cup olive oil
  • 1 pound baby turnips, stems trimmed, halved or quartered if large
  • 1 cup (packed) fresh cilantro leaves
  • 2 1/2 cups (packed) fresh mint leaves, divided
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely grated
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes (optional)
  • 3 tablespoons (or more) red wine vinegar, divided
Directions:
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Rank

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