This is a terrific combination of flavours that work beautifully with a perfectly cooked pink lamb rack. I prefer lamb to be cooked through to at least medium, as anything less means I find the meat slightly rubbery and chewy. Lamb rack chops are an ideal barbecue pass round, as the eye of the chop is a perfect mouthful and comes with its own built in handle.
Step 1: Black Olive and Anchovy Mayonnaise
Place about a quarter of a cup of mayonnaise in the bottom of a small food processor. Add the anchovies and blitz until smooth. Scrape out into a small bowl, then add the rest of the mayonnaise along with dice up olives, mix through. Refrigerate until required.
Step 2: Salsa Verde
Place all the ingredients in a bowl. Place in the refrigerator for half a day, whisking every so often to let the flavors blend and develop. Check the seasoning and add a little more lemon juice if you think its required. You can keep this in the refrigerator for up to a week.
Step 3: Cooking and Serving
Heat up the char grill or BBQ to medium heat. Rub the racks with cooking oil and a liberal amount of salt and pepper. Cook to medium, then remove and rest for at least 10 minutes. Slice and arrange the lamb rack chops on a platter. Spoon over a little of the mayo followed by a small amount of the Salsa verde. Pass around with cocktail napkins, then repeat.
Photography by Kieran Scott