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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.
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