Lamb Loin Chops with Anchovy and Parsley Butter
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.