Anchovies and lamb is a combination that works really well and has been used since Roman times. The saltiness of the anchovies cuts through the lamb’s richness and reveals new flavours in the meat.
Takes 40 minutes
1 head of garlic, cloves separated and peeled
leaves from 4 sprigs of rosemary
4 salted anchovy fillets
freshly ground black pepper
4 tbsp olive oil
4 lamb chops
- In a small blender, or with a pestle and mortar, mix the garlic, rosemary, anchovies, pepper and olive oil to a smooth paste.
- Heat the grill to high. Smear the paste all over the chops and grill for 6 to 8 minutes on each side. Serve with redcurrant jelly.