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  4. Chargrilled Australian lamb loin chops with pounded anchovy and rosemary dressing
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.
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