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Roast Rack of Lamb with Romaine Salad and Anchovy Dressing

Roast Rack of Lamb with Romaine Salad and Anchovy Dressing Recipe

  • 4 garlic cloves, finely chopped
  • 6 anchovies, rinsed and finely chopped
  • 2 tablespoons grated lemon zest
  • 2 tablespoons dried mint
  • ¼ cup vegetable oil
  • Two 7- or 8-bone racks of lamb, trimmed to leave a thin layer of fat, chine bone removed so you can cut between the chops
  • 1 medium red onion, sliced into ½-inch-thick rounds
  • ¾ cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Eight ¼-inch-thick slices rustic bread
  • 2 tablespoons plus 2 teaspoons freshly grated Parmesan cheese
  • 2 tablespoons vegetable oil
  • 1 garlic clove, minced and then mashed with a pinch of salt to a paste
  • 1 teaspoon minced shallots
  • 6 anchovies, rinsed and finely chopped
  • ½ teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 head Romaine lettuce, washed, dried, and cut crosswise into strips 3 inches wide
  • 2 ounces Parmesan cheese shavings
  • 1 lemon, cut into 4 wedges
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1392kcal (70%)
Total Fat 128g (196%)
Saturated Fat 46g (229%)
Cholesterol 205mg (68%)
Total Carbohydrate 17g
Dietary Fiber 5g
Sugars 3g
Protein 46g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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