Rosemary and Anchovy Lamb Chops
This is one of my favourite 'super quick' dishes. Fast enough to do after work, but elegant enough for a weekend dinner party. Don't be put off by the anchovies - I'm not a fan of them straight out of the tin, but no-one will even know they're in there! They don't taste at all 'fishy' and add a delicious savoury flavour when crushed up with the garlic and rosemary.
8 small bone lamb chops
4 garlic cloves (crushed)
1tbsp freshly chopped rosemary (or 1 tsp dried)
50ml good quality olive oil
8 anchovy fillets in oil (chopped)
asparagus spears (or vegetables of your choice) to serve
- Put the anchovies & garlic into a pestle & mortar and smash to a paste, if you don't have one use a dish and mix together with a fork.
- Add the oil out of the anchovies, mix well and then sprinkle in the chopped rosemary.
- Place the lamb chops into a snug fitting casserole style dish and use your hands to push the anchovy mixture into both side of the chops.
- Pour over the olive oil and cover with a lid or foil then leave to marinade for 20-30 minutes.
- Heat a non-stick frying pan over a medium heat and when hot take the chops out of the dish, shake off the excess oil and place the chops carefully into the pan.
- Cook for 5mins on each side (or longer if you don't like the lamb pink in the middle). The cooking time depends on the thickness of your chops, so cook them to your liking!
- Once cooked, remove them from the pan and rest on warmed plates for 5 minutes - this will give you enough time to fry some asparagus to serve with them.
- Put the pan back on to heat again over a medium heat - don't clean pan as frying the asparagus in the residue oil will boost the amazing flavour.
- Add a knob of unsalted butter to the asparagus, season with a good grind of salt and pepper and fry for a few minutes until just cooked.
- Your lamb should be perfectly rested now, serve with the asparagus (or vegetables of your choice). The juices that have come out of the lamb make a great 'instant' sauce to dip your chops and vegetables into!
Bon appetit! Just sit back and enjoy the praise (for very little work) ... not that you need to tell your guests that!
The invitation is open why not come to dinner next week...
I'll be posting my new recipes weekly, so why not make it a regular dinner date and check out next week's tantalising offering!</p