Rack of lamb with anchovies and garlic

PREP: 10 mins COOK: 30 mins Add to My Favourites

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Ingredients

Serves 4

  • 2 x 6 bone racks of lamb, well trimmed
  • 4 garlic cloves, peeled and crushed
  • 12 anchovy fillets in oil, drained (reserving 1tbsp of the oil), finely chopped
  • 1 tbsp thyme leaves, chopped
  • 1 tbsp rosemary leaves, chopped
  • 2 tbsp rapeseed or olive oil
  • 1 whole garlic bulb, peeled and chopped
  • 250 ml hot lamb stock
  • 2 tbsp flat-leaf parsley, chopped
  • Salt and black pepper

Method

STEP 1

Remove the meat from the fridge 30 mins before cooking.



STEP 2

Pre-heat the oven to Gas Mark 6, 200°C (400°F).



STEP 3

In a small bowl mix together the 4 crushed garlic cloves, anchovy fillets, thyme, rosemary and the reserved oil from the anchovies. Set aside.



STEP 4

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.



STEP 5

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. 



STEP 6

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.





CHEF'S TIP

Take care not to allow the garlic to brown, as this will make it bitter.


 

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