Rack of lamb with anchovy salsa and spring vegetables
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Rack of lamb with anchovy salsa and spring vegetables
With the addition of salty anchovies and briny, buttery gordal olives, the salsa in this dish is a sure-fire flavour bomb, which makes everything else on the plate sing
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
544Kcal
Fat
33gr
Saturates
8gr
Carbs
29gr
Sugars
3gr
Fibre
5gr
Protein
30gr
Salt
1.7gr
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
Ingredients
- 2 x 450g racks of lamb
- 1 tsp sweet smoked paprika
- 1 tbsp olive oil
- 750g Jersey royals or other new potatoes
- a knob of butter* (optional)
- Tenderstem broccoli and/or green beans, to serve
For the salsa
- 3 spring onions, roughly chopped
- 1 large garlic clove
- 6-8 anchovy fillets in oil, drained
- 100g pitted gordal olives
- finely grated zest of 1 lemon, plus a squeeze of juice
- 50g flat-leaf parsley, leaves roughly chopped
- 5-6 tbsp extra-virgin olive oil
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Rub the lamb with the smoked paprika and season with salt and pepper. Heat the oil in an ovenproof frying pan and sear the lamb all over, making sure the fat is well rendered and golden. Transfer the pan to the oven and roast for 25 minutes for medium.
- Meanwhile, put the potatoes in a pan of cold salted water and bring to the boil, reduce to a simmer and cook for 12-15 minutes until tender. Drain and toss with butter, if using.
- Put all the ingredients for the salsa in a food processor and blitz. Season well with black pepper. You can also make the salsa by hand by finely chopping all the ingredients and mixing them together in a bowl.
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Once the lamb and potatoes are cooked, let the lamb racks rest for 5 minutes before slicing it into cutlets and serving with the potatoes, salsa and green veg.
*Omit the butter or use olive oil, if required for dairy-free.
