Lamb chops with garlic and anchovies

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.



Serves 4

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


  1. In a small blender, or with a pestle and mortar, mix the garlic, rosemary, anchovies, pepper and olive oil to a smooth paste.
  2. 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.
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