Remove the meat from the fridge 30 mins before cooking
Pre-heat the oven to Gas Mark 6, 200°C (400°F)
In a small bowl mix together the 4 crushed garlic cloves, anchovy fillets, thyme, rosemary and the reserved oil from the anchovies. Set aside
Heat half the oil in a frying pan, season and brown the racks of lamb on all sides. Place them in an ovenproof dish, fat side up and coat with the anchovy mixture. Roast for 25 to 30 mins. If you prefer your meat less pink, cook for an extra 10 mins
Meanwhile, heat the remaining oil in the same frying pan used for the lamb and cook the remaining garlic very gently on a low heat for 5-6 mins. Add the stock and reduce by half over a high heat. Blitz this mixture with the parsley in a blender and season if required.
Once cooked, cover the lamb with foil and leave to rest for 5 mins. Cut between the bones and serve immediately with the sauce, potatoes and seasonal vegetables
Take care not to allow the garlic to brown, as this will make it bitter