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/2¾oz 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