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Grid Iron Meat

Garlic, Anchovy & Rosemary Rack of Lamb

This is a confident, savoury way to cook a whole rack of lamb that leans on classic Mediterranean ideas rather than heaviness. The anchovies melt into the meat as it cooks, seasoning it deeply without any hint of fish, while rosemary and garlic keep everything firmly grounded.

INGREDIENTS
  • 1 whole rack of lamb (about 700–900 g)
  • 6 anchovy fillets in oil, drained
  • 3 cloves garlic
  • 2 tbsp fresh rosemary leaves
  • 2 tbsp olive oil
  • Black pepper
  • Sea salt (lightly, the anchovies bring salt)
METHOD

  1. Remove the lamb from the fridge 30–40 minutes before cooking to take the chill off.
  2. Heat the oven to 200°C fan.
  3. Finely chop the anchovies, garlic and rosemary together until you have a rough paste. Stir in the olive oil and plenty of black pepper.
  4. Pat the lamb dry and season very lightly with salt. Rub the anchovy mixture all over the rack, pressing it into the meat.
  5. Heat a heavy frying pan over a medium-high heat. Sear the lamb rack fat-side down first until well coloured, then briefly on the other side.
  6. Transfer the rack to a roasting tray, fat-side up, and roast for 18–22 minutes, depending on thickness, for pink lamb.
  7. Remove from the oven and rest loosely covered for 10 minutes.
  8. Carve into cutlets and serve.

Multi-Cooker Option (Ninja Foodi / similar)

  • Use Sear/Sauté to brown the lamb rack, fat-side down first, then briefly on the other side.
  • Switch to Bake/Roast at 190°C and cook for 16–20 minutes, checking after 15 minutes.
  • Rest for 10 minutes before carving.
  • Aim for an internal temperature of 52–55°C for pink lamb.

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Yorkshire Lamb French Trimmed Rack

With around seven bones, this lamb rack is meticulously French trimmed. French trimming is an artful process that involves carefully removing excess fat and meat from the bones, leaving them clean and exposed. This not only enhances the aesthetic appeal of the lamb rack but also ensures even cooking and effortless carving, making it a favourite among cooks looking to create stunning presentations.

£28.80

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Sides

  • Cannellini beans warmed with garlic, rosemary and olive oil
  • Crushed new potatoes with lemon zest
  • Braised fennel with a little stock and butter
  • Wilted greens finished with olive oil
  • Roasted tomatoes on the vine

Matches

  • Rosemary, thyme, oregano
  • Garlic and anchovy
  • Lemon zest and juice
  • White beans and lentils
  • Olive oil and black pepper

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Preparation Time: 15 minutes (plus resting time before cooking)
Cooking Time: 18–22 minutes, plus resting

Hot Tips

  • Don’t over-salt: anchovies do most of the seasoning work for you.
  • If the rack is particularly thick, cook closer to 22 minutes and rely on a thermometer.
  • This method works just as well on a grill or barbecue — keep the heat direct but controlled.

Pairings

Red Wine

  • Rioja Crianza – balanced oak and savoury depth
  • Chianti Classico – bright acidity to cut through the lamb
  • Southern Rhône blend – herbal and rounded

White Wine

  • Vermentino – fresh and herbal
  • White Rioja – enough weight without heaviness
  • Fiano – textured and food-friendly

Beer & Cider

  • English pale ale with good bitterness
  • Amber ale with light caramel notes
  • Dry farmhouse cider

Non-Alcoholic

  • Sparkling water with lemon and rosemary
  • Cloudy apple juice
  • Lightly brewed black tea

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