Ingredients: Serves 4
- 2 x 6-bone racks of lamb, trimmed
- 1 tbsp olive oil
- Fresh rosemary and four garlic cloves in skins
- Butter for cooking
For the salsa verde
- 2 small handfuls of fresh mint leaves
- 2 large handfuls of fresh parsley leaves
- 2 tbsp capers, rinsed
- 8 anchovy fillets, rinsed
- 100ml olive oil
- 2-4 tbsp lemon juice
- Preheat the oven to 220°C
- Remove the skin from the lamb if it is still attached, then score the fat in a criss-cross pattern, trying not to cut into the meat.
- Take a large frying pan, big enough to fit one rack of lamb, and put on medium to high heat, add the butter, rosemary and garlic cloves – smashed with the back of a knife. Add oil if needed to stop butter burning.
- Once hot, add the racks, one at a time, and sear the meat, rendering down the fat on all sides – remove and place in a roasting tray.
- Season well, spoon over some of the meat and butter juices, and add the garlic and rosemary into the roasting tray, then cook in the oven for 22-28 minutes, depending on how pink you like it to be.
- Meanwhile, to make the sauce, put the mint, parsley, capers, anchovies, olive oil and 1 tbsp lemon juice in a food processor. Whizz for 1 minute, then taste and add more salt, pepper or lemon juice to taste if needed.
- Once the lamb is cooked to your liking, remove from the oven, cover it with foil and rest for 10 minutes.
- Cut the chops and serve three per person. Add a drizzle of the salsa verde or a pot on the side.