Rack of lamb with salsa verde

Name: Rack of lamb with salsa verde
Ingredients: 2 x French trimmed lamb racks (6-8 chops in each), chine bone removed; 1 garlic clove, crushed; 1 unwaxed lemon, finely grated zest and juice; 2 tsp runny honey; 2 tbsp oil; small bunch flatleaf parsley, finely chopped; small bunch basil leaves, finely chopped; 8 anchovies, finely chopped; 75g/2¾oz dill pickle cucumbers, finely chopped (you can also use gherkins); 1 tsp runny honey; 150ml/5fl oz olive oil; salt and freshly ground black pepper