Ingredients

Method

• 4-8 lamb chops
• sea salt and freshly ground black pepper
• 2 T olive oil
• 6 gloves garlic, sliced thinly
• 1/2 cup roughly chopped flat-leaf parsley
To make the anchovy-and-tomato sauce, blend:
• 4 T red wine vinegar
• 2 cloves garlic, crushed
• 4 T extra virgin olive oil
• 4 ripe tomatoes, chopped
• 8 anchovies, chopped
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Season the lamb chops and rub with olive oil and garlic. Leave to marinate in the fridge for as long as possible.

Place a griddle pan over a high heat and pan-fry the chops until tender-cooked and succulent.

Serve the chops with a good spoonful of the garlicky anchovy and-tomato sauce, scatter over the flat-leaf parsley and season to taste.

Per serving: 1759.7 kJ, 28 g protein, 31.6 g fat,

4.7 g carbs

TASTE’s take:
Salty anchovies and sweet are a delicious combination, even more so when paired with lamb.  In summer, this sauce served with a roast leg of lamb makes a good alternative to wintry gravy.  Enjoy with hot buttered baby potatoes.