Welsh lamb chops with anchovy sauce, grilled chicory and buttery Jersey Royals. The perfect summer Sunday dinner for when you don’t fancy slaving away for hours in from of a hot oven.
Umami rich anchovies work so well with lamb, helping to bring out the best of this meats flavours, as does the briny flavour of capers.
Lamb Chops with Anchovy & Grilled Chicory
2
servings15
minutes25
minutesUmami rich anchovies work so well with lamb, helping to bring out the best of this meats flavours, as does the briny flavour of capers.
Ingredients
6 Welsh lamb loin chops
Sea salt and fresh cracked black pepper
4 sprigs thyme, leaves picked and finely chopped
300 g baby Jersey Royals
Butter
2 tbsp chopped mint leaves
Extra virgin olive oil
1 clove garlic, crushed
3 anchovies, drained from tin and chopped
2 tbsp capers, crushed
2 heads chicory, cut into quarters
1/2 small lemon
Directions
- Rinse the chops and pat them dry. Season with salt, pepper and half of the chopped thyme, then allow to rest for 30 minutes.
- Boil the potatoes for 15-20 minutes until tender. Transfer to a serving bowl then stir in a knob butter and chopped mint. Set aside.
- Heat a skillet over a medium-high heat, add a glug of oil, followed by 1 crushed garlic clove, 3 chopped anchovies and 2 tbsp crushed capers. Fry for a couple of minutes until the anchovies begin to melt. Remove this deliciously salty mix from the pan and set aside.
- Add the lamb chops to the skillet and fry for 3 minutes, without moving, turn them over and cook for around another 2 minutes. Add chicory that has been cut into quarters at this stage too, girdling till charred and leaves tender.
- Transfer the lamb chops and chicory quarters a plate, loosely cover with foil and rest for a few minutes whilst you crack on with the dressing.
- Add the garlic, anchovy and caper mix back to the pan, along with a good knob of butter, the remaining thyme and a squeeze of lemon. Cook for a further minute.
- Arrange to chops and chicory on a serving plate and dress liberally with anchovy sauce. Serve with the buttery, minty potatoes.
