Roast Rack Of Lamb With Anchovies
|Rack lamb||1 (With 8 Or 9 Bones)|
|Garlic||1 Clove (5 gm), crushed|
|Anchovy fillets,||1 Can (10 oz)|
|Brown stock||1 Cup (16 tbs)|
Trim lamb by exposing last inch of bones and scraping them clean.
Score lamb fat in trellis pattern; rub in garlic and black pepper.
Drain anchovies of oil; soak in milk 10 minutes.
Rinse carefully; dry.
Heat oil in roasting pan.
When smoking, put in meat; baste with hot fat.
Cook in preheated 400°F oven about 30 to 40 minutes, according to size and personal preference; baste every 10 minutes.
After 15 to 25 minutes place anchovies in crisscross design over fat of meat; continue cooking.
When cooked, remove; keep warm while roasting liquid is heated with stock to make gravy.