Moist, succulent lamb chops, quickly seared, topped with a delicious anchovy and rosemary paste and then finished in the oven. Delish!
Recipe from Chef Peter Jovetic, host of Lindo’s Seasoned to Taste television series.
Ingredients
- 4 Double cut lamb chops
- 1 whole bulb garlic
- ½ bunch fresh flat-leaf parsley
- ½ bunch fresh rosemary leaves picked, a few sprigs left whole
- 4 anchovy fillets
- 100 g ciabatta torn into chunks
- 1 large handful pine nuts
- 1 large handful green olives, stones removed and roughly chopped
- 1 lemon, zest and juice
- sea salt
- freshly ground black pepper
Directions
- Preheat your oven to 400ºF .
- Take thick cut Lamb Chops and season with salt, pepper and garlic. Put into a zip lock bag and add Rosemary and olive oil. Leave to marinate for a few hours, preferably over night.
- Make your topping by peeling a couple of garlic cloves and popping them into a food processor. As it’s whizzing away, add the parsley and rosemary leaves, then the anchovies. Add the ciabatta and pine nuts to the processor. You want it to be quite coarse so just pulse it a few times, then tip it into your bowl of herbs along with the chopped olives and lemon zest. Season with salt and pepper, get your clean hands in the bowl and scrunch everything together. If it looks too dry, add a little lemon juice.
- Sear the chops in a pan or on the BBQ. Pack the topping onto each of the lamb chops. Drizzle over a little olive oil, pat this into the lamb and season with salt and pepper. Place onto a baking sheet and roast or BBQ for 10 minutes .
- Serve with lamb gravy (optional).
Note: Avoid overcooking. Lamb is best served rare, but if you prefer your meat cooked medium or well, you can always cook it longer.
GOSLING’S WINE OF THE WEEK
CHATEAU STE MICHELLE CANOE RIDGE ESTATE MERLOT 2010
This Canoe Ridge Estate Merlot is perfect for Chef Peter’s lamb chops. It presents flavours of ripe cherries and dark fruit followed by dusty old world tannins. With increased vine age, this wine is showing more depth, richness and layers of flavour.
The retail price is $28.25 and it’s available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on April 15th, 20143
