Waitrose and Partners
Rosemary & anchovy rack of lamb with roast butternut salad

Rosemary & anchovy rack of lamb with roast butternut salad

Anchovies and lamb are a surprisingly successful combination. A simple rub of anchovy, rosemary, garlic and lemon adds heaps of flavour to an elegant lamb rack.

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2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins
  • PlusPreparation time 15 minutes + marinating + resting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 sprig/s rosemary, leaves only
  • 2 clove/s garlic, roughly chopped
  • 1 unwaxed lemon, zest and 1 tbsp juice
  • 4 anchovy fillets, drained and finely chopped
  • 2 tbsp olive oil
  • 1 Welsh Lamb Rack
  • 500g piece Essential Butternut Squash, peeled and cut into large chunks
  • 1 red onion, cut into 8 wedges
  • 10g pumpkin seeds (optional)
  • ½ tsp clear honey
  • 1 mild red chilli, deseeded and chopped (or pinch of chilli flakes)
  • ¼ x 90g pack wild rocket
  • 40g feta, crumbled


  1. In a pestle and mortar, bash the rosemary, garlic, lemon zest and anchovies to a rough paste, then stir in 1 tsp oil and season. Rub over the lamb, cover and marinate for at least 20 minutes, but ideally for up to 4 hours in the fridge.

  2. Preheat the oven to 220ºC, gas mark 7. Toss the butternut squash and onion with 2 tsp oil, season and spread over a roasting tin. Roast for 15 minutes, stirring halfway. Meanwhile, roast the pumpkin seeds (if using) on a baking tray for 6 minutes, until golden. Set aside. In a bowl, whisk together 2 tsp oil, the lemon juice, honey and chilli, then season and set aside.

  3. Heat the remaining 1 tsp oil in a frying pan over a high heat. Sear the lamb on each side for about 2 minutes, until well browned all over (discarding any remaining marinade). Lower the oven temperature to 180ºC, gas mark 4 and add the lamb to the squash. Roast for 12 minutes more, then remove from the oven and leave to rest for 10 minutes, covered loosely with foil.

  4. Arrange the squash, onions and rocket on plates and spoon over the dressing. Scatter with the pumpkin seeds (if using) and feta. Slice the lamb and serve alongside, drizzled with any resting and carving juices.

Cook’s tip

Save time by using a 385g pack of Cooks’ Ingredients Butternut Squash Slices, which are peeled and ready to roast.


Typical values per serving when made using specific products in recipe


2,140kJ/ 513kcals



Saturated Fat












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5 out of 5 stars1 rating