Lamb Rack Recipe with Mint Salsa Verde

Ingredients

• 1 lamb rack, 8 bone, french trimmed
• 1 sprig of rosemary
• 4 sprigs of thyme
• 3 garlic cloves, crushed
• 70ml of olive oil
• 60g of sheep’s yoghurt
• 10 cherry tomatoes
• olive oil
• salt
• pepper
• 1/2 lamb breast, with bones
• 560ml of lamb stock
• 2 shallots, roughly chopped
• 1 carrot, roughly chopped
• 1 tbsp of tomato purée
• 2 garlic cloves
• 30ml of sherry vinegar
• 1 handful of panko breadcrumbs
• 2 tbsp of flour
• 1 egg, whisked with a small pinch of salt
• 1 courgette, (small)
• 2 tbsp of olive oil
• 2 tbsp of white wine vinegar
• 1 bunch of mint
• 2 salted anchovies
• 15g of capers
• 1 tsp Dijon mustard
• 30ml of olive oil
• 8 small waxy potatoes
• 500ml of lamb fat