Rack of lamb with salsa verde - Rest Less

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
• 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