lamb
Chargrilled lamb loin chops with pounded anchovy and rosemary dressing
Serves
4
Prep Time
15
Cook Time
8
Ingredients
| 8 | Lamb loin chops, trimmed |
| 3 tbsp | Olive oil |
| 6 | Anchovies in oil, drained and roughly chopped |
| 1½ tbsp | Rosemary leaves, roughly chopped |
| Zest of 1 lemon | |
| ½ -1 | Roughly chopped red chilli (optional) |
| 400g | Mixed tomatoes, sliced |
| ½ | Small red onion, finely sliced |
Method
| 1 | Preheat a ridged chargrill to moderately high. Brush the lamb with 1 tbsp olive oil and season with salt and pepper. Cook for 4 minutes on each side or until cooked to your liking. Cover and set aside to rest for 5 minutes. |
| 2 | Meanwhile, pound the anchovy, rosemary, lemon zest and chilli (if using) in a mortar and pestle until you have a thick paste. Slowly pound in 1 tbsp of olive oil. |
| 3 | Mix the tomatoes, red onion with the remaining oil and stir to coat. Season with salt and pepper. |
| 4 | Serve the lamb with the pounded dressing spooned on top and the tomato salad on the side. |
