Though a rack of lamb might look a little tricky to tackle, with the right timing it can be made very simply. It’s best served medium rare and blushing in the centre. I highly encourage you to serve it with the punchy salsa verde here- the sharp zingy salsa cuts through the sweetness and fattiness of the lamb and alongside beets and roast potatoes – this makes for a real treat for 2-4 people.
Serves 4 
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17oz new potatoes, halved
15oz raw beetroot, each cut into quarters
1 large red onion, cut into 6 wedges
2 sprigs rosemary
6 large garlic cloves, lightly bashed
2 tbsp olive oil
2 tbsp runny honey
1 tbsp red wine vinegar
1 x 6 bone rack of lamb
Sea salt & freshly ground black pepper
For the salsa verde:
1 small bunch parsley
1 small bunch mint
1 small bunch basil
2 tsp Dijon mustard
2 tbsp capers
1 tbsp red wine vinegar
3.5fl oz extra virgin olive oil
500g new potatoes, halved
1 x 450g bunch raw beetroot, each cut into quarters
1 large red onion, cut into 6 wedges
2 sprigs rosemary
6 large garlic cloves, lightly bashed
2 tbsp olive oil
2 tbsp runny honey
1 tbsp red wine vinegar
1 x 6 bone rack of lamb
Sea salt & freshly ground black pepper
For the salsa verde:
1 small bunch parsley
1 small bunch mint
1 small bunch basil
2 tsp Dijon mustard
2 tbsp capers
1 tbsp red wine vinegar
100ml extra virgin olive oil
