Roast Lamb Rack with herb & anchovy sauce
Stephen Doyle
Serves 6
Good old fashioned rack of lamb, crusty on the outside and pink in the middle.
Serve with 2016, 2017, 2018 Pinots, 2017 Cabernet Sauvignon and 2019 Schubert
Ingredients
6 racks of lamb each with 3 chops
1 bunch parsley, ½ cup of fresh oregano, ½ cup of garlic chives, 3T rosemary and 6 fresh bay leaves (all finely chopped or crushed in mortar and pestle)
6 anchovies mashed with some of its oil
olive oil, you may need extra
2T red wine vinegar
salt and pepper
Your choice of veg
Method
Get the meat out of the fridge to warm to room temperature first and smother the racks of lamb with olive oil. Heat your pan, salt your racks, then sear them in that dry hot pan to crisp the fat on top and to render some of it. Get that lovely browning on all sides. (Not too hot though as burnt flavours aren’t enjoyable.) Place racks in an oiled pan in the preheated oven at 200 degrees C for 30 mins, take out then rest the meat before serving. Spoon the herb and anchovy sauce over the rack of lamb on the plate.
Make your green herb sauce either by chopping, pulverising or blending, including oil and vinegar. Taste. It may need more salt or pepper or vinegar. This keeps in the fridge for a number of days especially if you cover the top in the jar with olive oil to stop the herbs from oxidising.