Grilled rack of lamb with crushed Jersey Royals and anchovy butter
by Dominic Chapman
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Ingredients
Fresh Meat
1 rack of lamb, 8 ribs
Oils & Vinegars
50ml of olive oil
Fruit & Vegetables
1 garlic clove, minced
500g of Jersey Royal potatoes, washed
100g of spring onions, finely sliced
1/2 shallot, finely diced
1/2 lemon, zest and juice
Salad & Fresh Herbs
1 tsp thyme, chopped
10g of chives, chopped
Store Cupboard
1 tsp rosemary, chopped
salt
pepper
70g of Spanish anchovy fillets
1/2 tsp Dijon mustard
Dairy
280g of butter, softened