Name: Rack of Lamb with Baby Turnips and Mint Salsa Verde
Yield: 6 to 8 Servings
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 teaspoons crushed red pepper flakes (optional); 3 tablespoons (or more) red wine vinegar, divided

Image may contain Food Meal Lunch Dish and Plant

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.

Recipe notes