Grilled rack of lamb with crushed Jersey Royals and anchovy butter
A rack of lamb is paired with crushed Jersey Royals and anchovy butter in this springtime recipe from Dominic Chapman. Serve with purple sprouting broccoli to make it even more seasonally focused.
Ingredients
Rack of lamb
- 1 rack of lamb , 8 ribs
- 50ml of olive oil
- 1 garlic clove , minced
- 1 tsp thyme , chopped
- 1 tsp rosemary , chopped
- salt
- pepper
Crushed Jersey Royals
- 500g of Jersey Royal potatoes , washed
- 200g of butter , softened
- 50g of Spanish anchovy fillets
- 100g of spring onions , finely sliced
- 10g of chives , chopped
- salt
Anchovy butter
- 80g of butter , softened, 1 knob extra
- 1/2 shallot , finely diced
- 20g of Spanish anchovy fillets
- 1/2 lemon , zest and juice
- 1/2 tsp Dijon mustard
- pepper
Method
1
For marinating the lamb, combine the olive oil, garlic and herbs in a bowl with a pinch of salt and pepper. Rub over the rack of lamb, place the lamb into a suitable container and leave to marinate in the fridge for a minimum of 4 hours
- 1 rack of lamb , 8 ribs
- 50ml of olive oil
- 1 garlic clove , minced
- 1 tsp thyme
- 1 tsp rosemary
- salt
- pepper
2
During the last hour that the lamb is marinating, remove from the fridge and set aside. Place the washed Jersey Royals in a saucepan and cover with water. Bring to the boil, reduce the heat and simmer until tender, approximately 8-12 minutes
- 500g of Jersey Royal potatoes , washed
- salt
3
Meanwhile, melt a knob of butter in a small saucepan over a low heat. Add the shallots and sweat until very soft and tender
- 1/2 shallot , finely diced
4
Add the anchovy fillet and stir through until it breaks down in the pan. Remove the pan from the heat and allow to cool
- 20g of Spanish anchovy fillets
5
Add the softened butter into a large bowl or food mixer with a whisk attachment. Combine with the mustard, shallot and anchovy mixture, zest and juice of half a lemon and a pinch of pepper
- 80g of butter , softened, 1 knob extra
- 1/2 lemon , zest and juice
- 1/2 tsp Dijon mustard
- pepper
6
Whisk until thoroughly combined and fluffy. This will keep in an airtight container in the fridge for 1 week, but keep it out at room temperature to use in this dish
7
As soon as the potatoes are ready, drain and allow to cool slightly. While still warm, hold the potatoes in your hand and use the blade of a small knife to scrape off the skin
8
Using the back of a fork, crush the potatoes, before folding in the butter, anchovies, chives and spring onions. Keep in a warm place until ready to serve
- 200g of butter , softened
- 50g of Spanish anchovy fillets , roughly chopped
- 100g of spring onions , finely sliced
- 10g of chives
9
Remove the room temperature lamb from the marinade and preheat the oven to 180°C/gas mark 4
10
Place a pan over a medium-high heat and once hot place the rack, fat-side down into the pan. Cook for 2-4 minutes until crispy and golden brown
11
Turn the lamb over to evenly colour. Then, if using an ovenproof pan, place directly into the oven, or, if not, place the lamb onto a baking tray first. Roast for 10 minutes to achieve a medium-rare finish
12
Remove from the oven and spoon over plenty of the anchovy butter, then allow to rest for 5-7 minutes. Once rested, serve the lamb up onto each plate along with the crushed Jersey Royals and more anchovy butter if desired
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Grilled rack of lamb with crushed Jersey Royals and anchovy butter
