2 red finger chillies, roasted or grilled to blacken the skins
1 garlic clove, smashed
200g/7oz purple sprouting broccoli
1 sprig rosemary
30g/1oz anchovies
olive oil, to serve
2 tsp unsalted butter, softened
250g tub ricotta, strained for 24 hours (see introduction)
4-bone rack of lamb, fat criss-crossed