Lamb Loin Chops with Anchovy and Parsley Butter
Photography by Manja Wachsmuth.
Enjoy the summer evenings and fire up the barbecue to cook the lamb chops.The anchovy butter also goes well with grilled steak and chicken or tossed through hot cooked new potatoes.
Serves: 4
INGREDIENTS
10-12 lamb loin chops
800 grams Agria potatoes, scrubbed
1 cup frozen peas
2 handfuls mesculen leaves or rocket
olive oil
Anchovy butter
60 grams butter at room temperature
3 anchovy fillets, finely chopped
1 tablespoon capers, chopped
2 cloves garlic, crushed
2 tablespoons finely chopped, flat leaf parsley
freshly ground pepper
METHOD
Anchovy butter: Combine all the ingredients in a bowl and season with pepper.
Cut the potatoes into large bite-sized pieces and cook in boiling salted water until just tender. Add the peas to the potatoes and boil for another 2-3 minutes then drain well. Tip back into the pot and lightly break up some of the potatoes with a fork. Add a spoonful of the anchovy butter and stir it through. Cover and keep warm.
Season the chops with salt and pepper. Heat a little oil in a sauté pan and cook the chops for 3-4 minutes each side or until done to your liking.
To serve: Place the salad leaves, potatoes and peas on plates. Top with the chops and place a small dollop of anchovy butter on each.
Cook’s tip: The lamb chops can have the bone in or be fully boned.
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