Rack of lamb with salsa verde

1. 1

   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.

2. 2

   Preheat the oven to 220C/200C Fan/Gas 7

3. 3

   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.

4. 4

   Roast for 18-20 minutes, cover with aluminium foil and rest for 15 minutes.

5. 5

   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.

6. 6

   Carve the lamb to divide it into chops. Serve two chops per person with the salsa verde alongside.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.