Rack of Lamb with Anchovies and Garlic Recipe

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

An easy recipe to cook for a special occasion, be it midweek or on the weekend, this roasted rack of lamb cooks in 30 minutes. Serve with seasonal vegetables and new potatoes. Share your recipe pics with us on social #TastyEasyLamb.

1 Rating

Ingredients

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



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



STEP 5

Roast for 25 to 30 mins. If you prefer your meat less pink, cook for an extra 10 mins



STEP 6

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



STEP 7

Blitz this mixture with the parsley in a blender and season if required



STEP 8

Once cooked, cover the lamb with foil and leave to rest for 5 mins.



STEP 9

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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