Rack of lamb with salsa verde
Want something special for Sunday lunch? Mary's marinated lamb is full of flavour and perfect with salsa verde.
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 18–20 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.
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.