• wpid-IMAG0860.jpgLamb chops coated with anchovy, garlic and rosemary
  • wpid-IMAG0861.jpgDauphinois and roast carrots

Lamb with anchovy, garlic and rosemary

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.

Leave a Comment