Lamb rack with salsa verde and herbed polenta

Method

1. Preheat the oven to 180C/gas 4.

2. In a food processor, blitz the rosemary, garlic cloves, and zest of 1 lemon with 2 tbsp of olive oil for a few seconds.

3. Now score the fat on the lamb with a sharp knife in a criss-cross pattern, and marinade the meat in the herb mixture for 30 minutes.

4. In a very hot pan, sear the racks of lamb on all sides, then cook off in the oven for 8 minutes.

5. While the lamb is cooking, bring 1 litre of water to the boil in a pan and add the polenta in a steady stream, together with the butter. Cook for 5 minutes, stirring constantly, and add the cream towards the end. Season well with salt and pepper and stir in half the parsley and basil.

6. For the salsa verde, mix the remaining chopped herbs, lemon zest and juice, capers and chopped anchovies in a bowl with the remaining olive oil.

7. Take the lamb out of the oven and let it rest for 5 minutes. Carve into chops, lay on a bed of polenta and pour over the sauce.

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Ingredients

1 small bunch Rosemary
3 garlic cloves
2 Lemons, zest and juice
100ml Olive oil
2 racks of lamb, 3 bones each, French-trimmed
200g instant Polenta
100g Butter, chopped into 1cm cubes
100ml double cream
1 bunch parsley, chopped
1 bunch basil leaves, chopped
1 tbsp baby capers
3 salted anchovies, chopped

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