Ingredients

• 2 x French trimmed lamb racks (6-8 chops in each)
• chine bone removed
• 1 garlic clove
• crushed
• 1 unwaxed lemon
• finely grated zest and juice
• 2 tsp runny honey
• 2 tbsp oil
• 1 garlic clove
• crushed
• small bunch flatleaf parsley
• finely chopped
• small bunch basil leaves
• finely chopped
• 8 anchovies
• finely chopped
• 75g/2¾oz dill pickle cucumbers
• finely chopped (you can also use gherkins)
• 1 tsp runny honey
• 150ml/5fl oz olive oil
• salt and freshly ground black pepper

Directions

• Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic
• lemon zest (reserve the juice for the salsa verde)
• honey and oil in a large bowl and mix. Add the lamb and rub in the marinade. Cover and leave to marinate for at least 30 minutes.
• Preheat the oven to 220C/200C Fan/Gas 7
• Place a large frying pan over a medium heat
• put the lamb fat-side down into the pan and fry for about 5 minutes or until the fat is dark golden-brown. Transfer to a roasting tin
• browned side up and bones facing the centre.
• Roast for 18–20 minutes
• cover with aluminium foil and rest for 15 minutes.
• For the salsa verde
• mix all the ingredients and the reserved lemon juice together in a bowl and season with little salt and pepper. Gently warm the salsa before serving.
• Carve the lamb to divide it into chops. Serve two chops per person with the salsa verde alongside.