Name: Rack of lamb with salsa verde
Prep time: 30 min
Cook time: 1 h
Yield: Serves 6-8
Ingredients: 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/2戮oz 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

Rack of lamb with salsa verde

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 6-8

Want something special for Sunday lunch? Mary's marinated lamb is full of flavour and perfect with salsa verde.

By Mary Berry

From Mary Berry Everyday

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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 6-8

Ingredients

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

For the salsa verde

1 garlic clove, crushed
small bunch flatleaf parsley, finely chopped
small bunch basil leaves, finely chopped
8 anchovies, finely chopped
75g/2戮oz 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

Recipe tips How-to-videos

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 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 18鈥�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.