LAMB: This is a good recipe for those who enjoy anchovy as a favour enhancer.

ROAST RACK OF LAMB WITH ANCHOVY AND GARLIC CRUST:



3 x 8-chops lamb racks

1 tbsp. grainy mustard


crust:

4 anchovy fillets
1 tbsp. chopped garlic
½ cup each chopped almonds & mint leaves
2 tbsp. olive oil


sauce:

½ cup red wine
1 cup beef or veal stock
1 tbsp. tomato paste
½ tsp. honey



In the work bowl of a food processor fitted with steel blade, process crust ingredients together until coarsely chopped.

Brush mustard over top of lamb racks; then spread crust mixture over the mustard. Lamb racks can be prepared up to this point ahead of time and refrigerated. Take racks out of fridge and sit at room temperature for 1 hour before cooking.

Preheat oven to 400 degrees F. Place lamb racks in a roasting pan, crusted side up, and roast for approximately 30-40 minutes, depending on the degree of doneness preferred. Check with an instant-read thermometer 25 minutes or so into the cooking time.

Let rest for 10 minutes. Slice racks into chops. Keep warm.

Pour off fat from roasting pan and place it on the stove over medium heat. Add red wine to deglaze pan, scraping up brown bits from the bottom and sides of pan. Cook and reduce wine until 1-2 tbsp. remains. Add stock, tomato paste and honey, stirring to mix in. Bring sauce to a boil, cook for 2-3 minutes to reduce it slightly.

Serve lamb with sauce.