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
Ingredients
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.