The beauty about a roast rack of lamb is how ridiculously quick and easy it is to make and is always impressive. Get your butcher to French trim it for you, then all you need to do is chop up this delicious salsa verde while the lamb roasts in the oven for 20 minutes. Any kind of potato dish is perfect with this simple feast, but I adore tossing hot boiled new potatoes in really good olive oil, lemon zest, parsley, mint and seasoning. They soak the oil and aromatics up and it’s hard to resist eating them before they get to the table.