• 8 lamb loin chops, trimmed
  • 3 tbsp olive oil
  • 6 anchovies in oil, drained and roughly chopped
  • 1½ rosemary leaves, roughly chopped
  • zest of 1 lemon
  • ½ roughly chopped red chilli (optional)
  • 400 g mixed tomatoes, sliced
  • ½ small red onion, finely sliced
  • 2 tsp white wine vinegar

Chargrilled Lamb Loin Chops with Pounded Rosemary and Anchovy Dressing

Lamb Rosemary and Anchovy Recipe

Great on the BBQ or the grill, these lamb loin chops are packed full of flavour with their tasty dressing

Serves: 4

Preparation time: 15 minutes 

Cook time: 8 minutes


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 and vinegar 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.

Credit: MLA