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TastyEasyLamb Rack of lamb with anchovies and garlic - compressed
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Rack of Lamb Recipe with Anchovies From #TastyEasyLamb

Nothing beats the unique and delicious flavour of lamb. Whether it’s cooked with just a little seasoning or combined with exotic spices and flavours, lamb is the perfect hero ingredient for everyday meal occasions, whether you’re flying solo or cooking for family or friends.

Lamb is also a quick and simple meat to prepare which can be easily transformed for a variety of ethnic cuisines.

From Moroccan lamb tagines to spicy quesadillas from Mexico; Ceylon lamb curry from Sri Lanka to Japanese style lamb yakitori, and not least forgetting delicious lamb burgers and kebabs perfect for al fresco dining over the summer – there is something to suit all tastes and every meal occasion.

This rack of lamb recipe feels luxurious and decadent but in reality is so easy to whip up as a delicious midweek meal or a Friday night treat!


2 6 bone racks of lamb
4 garlic cloves, peeled and cruched
12 anchovey fillets in oil (reserving 1 Tbsp of oil), finely chopped
1 tbsp thyme leaves, chopped
1 tbsp rosemary leaves, chopped
2 tbsp rapeseed oil
1 whole garlic bulb
250ml hot lamb stock
2 tbsp flat leaf parsley, chopped
Salt and black pepper


1. Remove the meat from the fridge 30 mins before cooking.
2. Pre-heat the oven to Gas Mark 6, 200°C (400°F).
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.
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.
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.
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.

TastyEasyLamb Rack of lamb with anchovies and garlic - compressed



This feature was created for the ‘Lamb – Tasty, Easy, Fun Campaign’, a new campaign launched in association with Bord Bia with co-funding from the EU. Visit a tasty and fun destination for all things lamb.

@Bordbia @BordBia
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