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4 anchovy fillets (in oil)

1 clove garlic, peeled

200g cold salted butter ½ green chilli, finely chopped

1 tbsp finely chopped mint

1 tbsp finely chopped parsley

2 x racks of lamb French trimmed, skin removed (7 or 8 chops on each)

1 tbsp olive oil

1 small bunch thyme

6 sprigs rosemary

6 baby gem lettuces

2 tbsp olive oil

100g hazelnuts, toasted, peeled and roughly chopped or crushed