Serves 4

Ingredients

FOR THE RACK OF LAMB MARINADE

2 x 8 bone rack of lamb, French trimmed, fat trimmed and scored
2 sprigs of rosemary
8 sprigs of thyme
6 garlic cloves, crushed
 

FOR THE GREEN BEANS & RED ONION

800g green beans, topped and tailed
4 small red onions
2 garlic cloves, thinly sliced
Balsamic vinegar
Olive oil
Salt and pepper to season

FOR THE MINT SALSA VERDE

1 bunch of mint
4 anchovies
30g capers
1 tablespoon Dijon mustard
30ml olive oil

Method

RACK OF LAMB

Marinate the lamb overnight with the herbs, garlic and oil. Heat a heavy-based, ovenproof pan and drizzle with olive oil. Remove the herbs and set aside. Sear the lamb, skin side down, and render the fat down. Remove excess fat if necessary. Colour all over. Put the herbs back in the pan and cook in a 160֯c oven for eight minutes. Rest the rack of lamb on a cake rack for about 10 minutes before serving.

SALSA VERDE

Place all of the ingredients in a food processor and blend into a paste Refrigerate and keep until needed.

GREEN BEANS & RED ONION

Preheat the oven to 160֯C. Peel the red onions and cut them into eighths. In an ovenproof dish toss them with olive oil, sliced garlic, balsamic vinegar and seasoning. Cover with tin foil and cook until soft. Meanwhile, bring a pan of seasoned water to the boil. When the onions are ready blanch the beans for about three minutes, drain them and mix with the onions. Serve straight away.

CHEF’S TIP - Cover the bones with foil to prevent them from burning.