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.
- Lamb chops coated with anchovy, garlic and rosemary
- Dauphinois and roast carrots