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Roast Rack Of Lamb With Anchovies

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  Rack lamb 1 (With 8 Or 9 Bones)
  Garlic 1 Clove (5 gm), crushed
  Black pepper 1
  Anchovy fillets, 1 Can (10 oz)
  Milk 1 Dash
  Oil 2 Tablespoon
  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.

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Roast Rack Of Lamb With Anchovies Recipe