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- Chargrilled Australian lamb loin chops with pounded anchovy and rosemary dressing
Chargrilled Australian lamb loin chops with pounded anchovy and rosemary dressing
Serves
4
Prep Time
15
Cook Time
8
Ingredients
8 Australian lamb loin chops, pimmed
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
- Preheat a ridged chargrill to a moderately high heat.. 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.
- 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.
- Mix the tomatoes, red onion with the remaining oil and stir to coat. Season with salt and pepper.
- Serve the lamb with the pounded dressing spooned on top and the tomato salad on the side.
