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

Method:

1. Preheat the oven to 220°C
2. 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. 
3. 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.
4. 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.
5. 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.
6. 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.
7. Once the lamb is cooked to your liking, remove from the oven, cover it with foil and rest for 10 minutes. 
8. Cut the chops and serve three per person. Add a drizzle of the salsa verde or a pot on the side.