Combine the rosemary, lemon juice, 2 cloves garlic, chilli flakes, salt and pepper and 1/4 cup olive oil to form a paste and apply liberally to the rack of lamb, massaging in well.

Leave to marinate for 2 to 3 hours or overnight.

Bring it to room temperature and place it in a hot oven at 200°C. Cook for 15 to 20 mins, then rest in a warm spot for 10 mins before slicing into cutlets.

Meanwhile, make the salsa verde: Pulse the garlic, capers, cornichons and anchovies in a food processor until roughly chopped. Add the herbs, mustard and vinegar and pulse to combine. Transfer the mixture to a bowl and whisk in the olive oil and salt and pepper to taste.

Serve the lamb with the salsa verde on the side and a glass of Wolf Blass Gold Label Coonawarra Cabernet Sauvignon.