Chef Camille Rodriguez takes hors d'oeuvres to the next level with these exquisite bites.
1 rack of American lamb
1 baguette
0.75 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 loosely packed fresh mint leaves, finely chopped
0.50 cup fresh flat-leaf parsley leaves, finely chopped
1 tbsp salt-packed capers, soaked, rinsed, drained, and finely chopped
0.25 tsp crushed red chili flakes
zest from 1 lemon
1 clove garlic, finely chopped
Lamb
1Cut rack between the bone with each piece about 1 inch thick with the bone still attached.
2Make sure your grill is clean and pass a rag with oil on the grill so the meat doesn’t stick.
3Heat the grill to medium high heat.
4Season the lamb with salt and pepper.
5Cook the lamb for 4 minutes per side or to an internal temperature between 140-145°F.
6Remove lamb and let rest.
7Slice the lamb meat into thin slices.
Baguette
8Cut the baguette on a bias.
9Drizzle a little olive oil.
10Grill on both sides till toasted.
Caper and Mint Salsa Verde
11In a medium bowl, combine the mint, parsley, capers, chili flakes, lemon zest and garlic.
12Slowly drizzle in the olive oil while stirring with a fork.
Shopping list:
1 Rack of Lamb
1 Baguette
Extra Virgin Olive Oil
Fresh Mint
Salt Packed Capers
Fresh Parsley
Chili Flake
Garlic
Ingredients
1 rack of American lamb
1 baguette
0.75 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 loosely packed fresh mint leaves, finely chopped
0.50 cup fresh flat-leaf parsley leaves, finely chopped
1 tbsp salt-packed capers, soaked, rinsed, drained, and finely chopped
0.25 tsp crushed red chili flakes
zest from 1 lemon
1 clove garlic, finely chopped
Directions
Lamb
1Cut rack between the bone with each piece about 1 inch thick with the bone still attached.
2Make sure your grill is clean and pass a rag with oil on the grill so the meat doesn’t stick.
3Heat the grill to medium high heat.
4Season the lamb with salt and pepper.
5Cook the lamb for 4 minutes per side or to an internal temperature between 140-145°F.
6Remove lamb and let rest.
7Slice the lamb meat into thin slices.
Baguette
8Cut the baguette on a bias.
9Drizzle a little olive oil.
10Grill on both sides till toasted.
Caper and Mint Salsa Verde
11In a medium bowl, combine the mint, parsley, capers, chili flakes, lemon zest and garlic.
12Slowly drizzle in the olive oil while stirring with a fork.
Lamb Toast with Caper and Mint Salsa Verde
