Lamb racks with salsa verde recipe

INGREDIENTS

• 100 parsley leaves
• g chopped chives
• 40 extra virgin olive oil
• 250 capers
• ml cloves garlic
• 4 lemon juice
• tbsp Dijon mustard
• 3 ground black pepper
• 4 small red onion, chopped
• tbsp anchovies
• 2 hard-boiled egg, yolk only
• tsp lamb racks, trimmed, or 3-4 lamb rumps
• 1 salsa verde (see above)
• pinch flaky salt and ground black pepper