- 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/2žoz 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
- 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 18â20 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.