Savory Marinated Rack of Lamb Recipe

"I love the anchovies in this dish. And, if you think you don't like them - think again. You won't know there are anchovies in this. It is a delicious dish to serve to company, your significant other for a romantic evening; or for a holiday dinner. And just ask your butcher to "french" your lamb, if they aren't already. A butcher in any grocery store, will be happy to do that for you. Prep time equals time for the lamb to marinate. This recipe is based on 2-3 chops per person (each rack with 9 chops); so, it will serve 6-8 people."

Step by Step Method

Step 1

Marinade ... I used my mini food processor to prepare the marinade; however, you can chop everything by hand if necessary. Add the shallot, garlic, anchovies, lemon juice, rosemary, red pepper, and pepper to the processor; and pulse a couple of times. Then, add the dijon mustard and olive oil; and, pulse a few more times. You do NOT want it creamy; but, you do want a pretty fine chop of all the ingredients.

Step 2

Marinate ... Add the lamb to a small dish, and spoon the marinade on both sides of the lamb. Cover with plastic wrap; and, refrigerate at least 1 hour, up to 4 hours. You can cook these immediately; however, I think that marinating really adds TONS of flavor.

Step 3

Bake ... Now, many like to wrap the ends (or the bone) of the lamb with foil so they don't burn; but, I don't find it necessary. That is up to you if you want to or not. But first - remove the lamb from the refrigerator; and, let it come to room temperature.

Step 4

Preheat your oven to 400 degrees. then, add the lamb to a very shallow baking pan. I actually use a baking sheet, lined with parchment paper or foil. Seems to work best in my opinion. Season the lamb with salt and pepper. Don't go too heavy; the anchovies are salty; and we already added red pepper flakes.

Step 5

Add your lamb to the oven on the middle shelf, and cook 10 minutes. Reduce the heat to 325; and cook anywhere from 5-8 minutes, depending on the thickness, until the internal temperature is 130-135 for medium rare; which I prefer. I really suggest investing in a meat thermometer. They don't have to be expensive. Mine was under $10 from Walmart or Target, and is at least 5 years old. Still works great. Once the rack is done; transfer to a serving platter, and cover with foil. Let it rest 5-10 minutes before serving.

Step 6

Serve and ENJOY! ... Cut the chops in between the bone; or, some love to serve a double chop. Two (2) to 3 chops per person, is the average serving. Serve with your favorites. I happen to love scalloped potatoes and asparagus. Perfect dinner for company; or, a special dinner with family or a significant other.