With the 20th March 2015 greeting the first day of spring, why not see off the winter with one final hearty dish, rich in nutritious flavour and effortless to prepare? The delectable Garlic and Anchovy Roasted Lamb Chops offer a succulent fusion of bitter greens and briny anchovies set on tender portions of meat and dowsed in a layer of decadent castelvetrano and sage butter sauce. Sound tempting?
Enjoy your final taste of winter with this tantalizingly mouth-watering recipe…
You Will Need:
Garlic and Anchovy Roasted Lamb Chops
3 Garlic clove, minced
1 Anchovy fillets, minced
1 Teaspoon of anchovy oil
½ Teaspoon of cracked black pepper
6 American lamb chops, room temperature
2 Tablespoons of extra virgin oil
Castelvetrano + Sage Browned Butter Sauce
¼ Cup / ½ stick of unsalted butter
10 Castelvetrano olives, pitted and chopped
8 Fresh sage leaves
Salt and pepper to taste
Preheat oven to 375˚F.
Place garlic, anchovies, anchovy oil, and black pepper in a small bowl and whisk together.
Lightly season lamb chops with salt and pepper.
Brush garlic-anchovy mixture over each chop, on both sides.
Pour olive oil into a large sauté pan and place over medium-high heat.
Sear each chop in the pan for 2 to 3 minutes, on each side, and transfer to a roasting pan.
Roast lamb chops for about 13 to 15 minutes for medium-rare, and 15 to 18 minutes for medium doneness. Remove from the oven and allow chops to rest for 5 to 7 minutes.
Using the same pan you used to sear the chops, melt the butter over medium-low heat. Allow butter to cook for 6 to 8 minutes or until butter has melted and begins to foam and brown. Add olives and sage leaves and gently fry for 1 to 2 minutes. Remove mixture from the heat. Season with salt and pepper.
Transfer chops onto a serving dish/platter and pour butter sauce over chops. Serve immediately.