A recipe from the Ginger Pig Meat Book, these lamb chump cops are coated with a paste made from anchovy fillets, rosemary and garlic that has been whizzed through a blender. Cooked under the grill for a few minutes on either side. The taste of the lamb is really accentuated by the salty garlicky relish. Served with Dauphinois potatoes and carrots roasted with cumin seeds.
All posts in Uncategorized
- Lamb chops coated with anchovy, garlic and rosemary
- Dauphinois and roast carrots