Roasted Rack of Lamb with Anchovies and Rosemary

Sunday dinners at home usually meant meats roasted in the oven or in the summer my Mom would marinate roasts overnight and use the rotisserie on the barbecue. I can still hear the rotisserie as it labored to turn the meat around. Those aromas always strike a chord in my heart and so it was when I roasted this rack of lamb. This recipe is an adaptation of one I used from Jamie Oliver for his roast leg of lamb.  Although high in saturated fat, lamb is a very good source of protein as well as a good source of zinc (important for our immune system).

Serves 6
print this recipe

2 lamb racks, about 1 1/2 lb. to 1 3/4 lb. each, trimmed and Frenched
3 tablespoons finely chopped rosemary
2 cloves of garlic, finely chopped
2 to 3 fillets of anchovies in oil, finely chopped
freshly ground black pepper
1 to 2 tablespoons olive oil

Preheat the oven to 230c (450f). Bring the lamb racks to room temperature. Combine rosemary, garlic, anchovies, black pepper and olive oil in a small bowl. Smear the rosemary paste all over the lamb. Place lamb on a roasting tray and set on the middle rack in the oven and roast for 10 minutes. Lower the oven temperature to 180c (350f) and continue roasting for 15 minutes more. Remove from oven and allow the lamb to rest for 10 minutes before slicing.  Slice between the ribs to separate the chops for serving.

The Culinary Chase’s Note: As with most roasts, allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115f to 125f,  Rare: 125f to 130f,  Medium rare: 130f to 140f,  Medium: 140f to 150f.  Lamb has a strong flavor so don’t hide it like I used to with mint sauce; complement it.  Garlic, olive oil, wine, basil, thyme, rosemary, pepper, dry mustard, curry powder all add to the flavor of lamb.  Enjoy!