Oh yeah bloody for me please
This was a recent Sunday dinner, or as the folks down here say supper.
Rack of lamb in anchovy butter
- 1 rack of lamb (eight ribs)
- 4 tbsp butter, at room temperature
- 2 tbsp parsley
- 4 anchovy fillets and about 1/4 tsp of their oil
- juice from a quarter of a lemon
- pepper and salt to taste, but be wary of adding too much salt
- 1 clove garlic, minced
Mix all the ingredients for anchovy butter together until incorporated. Heat a skillet with about a tablespoon of olive oil and sear rack of lamb, fat side down first, on both sides, about four minutes per side. Remove from heat and place the meaty part up again. Spread butter over the meat, place in the oven and cook until the temperature reaches 150, about 20 minutes. The meat should still be at least pink inside. Let lamb rest 10 minutes before cutting into single chops.
That piece of lamb looks good, Greg and I am just about to eat dinner. 🙂
Posts like this are one of the reasons why I wish I ate lamb – looks so good !
I like it pink, too! Not sure about the anchovies. Will forward to my sister, though.
I recently had steak with anchovy butter at a restaurant and I really didn’t like (the bite I took actually ended up in my napkin…) I don’t understand why though, because I like steak, and I like anchovies. Maybe their butter wasn’t good. I will try yours!
Perfect!
🙂 Mandy
Wow that lamb is perfectly cooked! Its looks so Michelin grade.
Nice shot
Looks beautiful. I like my lamb like this too…round here though they tend to eat it cooked through 😦
Hallelujah!
Mmm, that looks very nice! And I like the lamb/anchovy combination – too good 🙂
I’m with you on ‘the bloodier the better’ rule. Your lamb looks perfectly cooked and very, very appetising.
The butter sounds fabulous, though I do not prefer lamb – I actually like goat more than lamb. Maybe the Afghans will like the anchovy butter recipe.
That’s some beautiful lamb…
Amore sells anchovy paste in a (toothpate) tube, which makes using it in small amounts so much easier…and keeps Hubby from eating the rest of the jar before dinner!
*sends over empty plate* Love anchovy butter and lamb 🙂
Lovely photo. I am not one to eat red meat pink but the anchovy butter sounds amazing. My dad and I are the only ones that will eat anchovies! 🙂
WOW. That looks amazing like an amazing supper. Seriously. It’s the perfect lamb chop … like one you’d find at some fancy-pants restaurant. And I mean that in the best way possible.
Love it, perfectly cooked.. lamb is quite popular at our place at the mo.. c
What a great recipe for Holiday entertaining. Gotta try.
OMG. Look at that piece of meat. I don’t think I’ve ever craved meat this early in the morning. Mmmmm.
Looks so wonderful. I love lamb.
Goddamn you Rufus! I just drooled on my iPhone. That is one seriously succulent looking piece of lamb. I can practically smell and taste it via the interwebz.
Bravo!
G-LO
absolutely beautiful and what a great recipe for having guest over! I will have to give this a try (but maybe not til New Years- once i have time to breathe after the baby is born:)
Hi Greg, I love the way this looks, simply gorgeous! The lamb looks perfectly done and I bet the anchovy was the perfect accompaniment to the lamb. Is that a green bean casserole hiding behind the lamb? Ann, at Cooking Healthy for Me just posted a recipe about one, small world!
Yep, it’s the one we ran in the Thanksgiving roundup, wouldn’t classify it as healthy!
Okay, I keep saying I’m going to try a lamb dish, and I’m really going to do it. Soon. Maybe. And, if so, I’ll try your dish! But, not with the anchovies. Unless my sister’s in town. Then she can have the anchovies.
They should post that pic over every lamb display in every meat counter with the statement “Good people do not cook good lamb till well done.”
Am I brave enough to try the anchovy butter? I know hubby would love it…
Hmm I also am pensive about the anchovies… but I’ll definitely try it 🙂
Do you like mushrooms? This might be more your speed.https://rufusguide.wordpress.com/2011/04/23/rack-of-lamb/
Oh my, I’ve very jealous of your lamb supper. Being that it’s pricey and my fiance doesn’t eat it, I haven’t bought lamb chops in a while. I think I may have to treat myself though and make this recipe for dinner soon!!
You’ve reminded me how long it’s been since I’ve enjoyed lamb! Anchovy butter sounds like the perfect compliment.
Cooked to perfection! I love lamb and when I hear someone doesn’t like it; it makes me soo sad!! And to top it with anchovy butter, I’m in all the way!!
Great looking chop. Interesting use of anchovy for the lamb and I’m totally intrigued. On the to do list.
Seriously, that lamb is gorgeous. Maybe a little too rare for me, but I’m getting much better! I always used to order my meat well done (awful, I know), but now I get medium. I see what I was missing all of those years…much juicier/flavorful meat!
As with Caroline, a little rare for me, but Ritchey would be in heaven!
I love this! I love rare lamb, it’s the only way to have it 😉 What a great way to make it!
You see, this is how lamb should be! I have problems finding racks here. Everything is cut up into tiny “one-bite” sized cutlets and then charged the earth for 😦
What a perfect looking lamb shank. I would have never thought of adding an anchovy butter. I will have to give it a try!
Yum! This looks great, especially with the anchovies. And it seems easy enough!
Just reading the title when it came up in my email feed made me drool.. 🙂
I love that you served the lamb rare, that’s the best way! I’ve never tried it with anchovy butter, but it sure looks good.
Love this recipe. Have tried so many of your great recipes now. I don’t need a cook book anymore. I would like to present pass on an award to you. http://wordsfrombeyond.wordpress.com/2011/12/04/liebster-blog-award/
Thanks, that’s so nice!
This sounds great – the anchovy butter is brilliant.
I’m not into a bloody rack of lamb.. but a few more minutes and this would be perfect for me:) If you have any left over I could safely reheat it… just sayin’
With all due respect to Just A Smidgen this looks perfect to me and love the use of anchovies. Lamb and anchovies are such a great combo!
It looks fabulous and rare (I love rare lamb!). Anchovy butter is a brilliant idea.
Like the color of the meat. I would use some side sauce with it.
I haven’t had a rack of lamb in such a long time.. so this recipe is definitely making me hungry 🙂
Love it! After shrimp, lamb is my absolute favorite. And you cooked it the way I like it. Say, baa?
This looks wonderful!