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Chargrilled lamb loin chops with pounded anchovy and rosemary dressing

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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


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.