Ali's rack of lamb

Directions

1. Remove all the fat from the lamb – you can do this by hand; simply tear off the sinew and trim with a sharp knife, or ask your butcher to do it for you.
2. Pick and finely chop the rosemary. Peel and chop the garlic as finely as you can, then add a pinch of sea salt and mince with the back of your knife. Scrape into a bowl, then muddle in the Worcestershire sauce, mustard, three tablespoons of oil and a pinch of black pepper.
3. Rub the marinade all over the lamb (avoiding the bones), then leave to marinate for at least two hours.
4. To make the collard greens, put the chicken leg (if using) into a large pan with one litre of boiling water and simmer gently for one hour and 30 minutes, or until the meat is falling off the bone. Reserving the broth, remove the chicken leg, leave to cool slightly, then shred the meat, discarding any bones or wobbly bits.
5. Wash the greens, then shred into rough 2-centimetre pieces, discarding any stalks.
6. Peel and roughly chop the onion, and peel and finely slice the garlic, then place in a large pan with two tablespoons of oil and the shredded meat (if using). Cook for six minutes, or until softened, stirring regularly.
7. Add the greens and cook for a further six minutes, or until just wilted – you may need to work in batches. Pour over the stock (or use the equivalent volume of reserved broth), cover and simmer for a final six minutes, then season to perfection.
8. Preheat the oven to 400°F (200°C). 
9. Place a large ovenproof frying pan over high heat, then sear the lamb for two minutes, or until golden all over, turning regularly. Transfer to the oven and cook for 15 minutes, or until blushing pink on the inside and gnarly on the outside.
10. Rest the lamb for five minutes, then slice into chops and plate up with the collard greens. Delicious served with scalloped potatoes.

TIP

Feel free to use a smoked turkey leg instead of chicken, if you’d prefer!