Rack of lamb with salsa verde recipe
 Want something special for Sunday lunch? Mary's marinated lamb is full of flavour and perfect with salsa verde. 2 x French trimmed lamb racks (6-8 chops in each), chine bone removed1 garlic clove, crushed1 unwaxed lemon, finely grated zest and juice2 tsp runny honey2 tbsp oil 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, crushedsmall bunch flatleaf parsley, finely choppedsmall bunch basil leaves, finely chopped8 anchovies, finely chopped75g/2¾oz dill pickle cucumbers, finely chopped (you can also use gherkins)1 tsp runny honey150ml/5fl oz olive oilsalt and freshly ground black pepper 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 Method 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 7Place 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. 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. 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 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. 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. 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. 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. Carve the lamb to divide it into chops. Serve two chops per person with the salsa verde alongside. Recipe tips The lamb can be marinated up to a day ahead. The salsa can be made up to 3 days ahead, in fact the flavour increase the longer it is left.