Home
Recipes
olive oil

Slow-roasted pork belly

Slow-roasted pork belly

3 1/2 hours

Grilled rib eye steak

Grilled rib eye steak

Fold-over pizza

Pizza recipes

Fold-over pizza

25 minutes

Wholewheat pasta, ham and grilled tomato salad

Tomato recipes

Wholewheat pasta, ham and grilled tomato salad

10 minutes

Roast steak and potato salad with sour cream and chives

Roast steak and potato salad with sour cream and chives

40 minutes

Baked mushroom and cheese omelette with sorrel salad

Mushroom recipes

Baked mushroom and cheese omelette with sorrel salad

20 minutes

Fish on a stick with shaved fennel and cucumber salad

Fish on a stick with shaved fennel and cucumber salad

5 to 10 minutes

Spicy tomato salsa

Spicy tomato salsa

Pan-roasted snoek with tomato and lemon creme fraiche

Seafood recipes

Pan-roasted snoek with tomato and lemon creme fraiche

10 minutes

Tomato bread with butter-bean purée

Tomato bread with butter-bean purée

2 minutes

Open tomato, bacon, pepper and feta lasagne

Lasagne recipes

Open tomato, bacon, pepper and feta lasagne

40 minutes

Grilled lamb chops with anchovy-and-tomato sauce

Anchovy recipes

Grilled lamb chops with anchovy-and-tomato sauce

15 minutes

Load more

Grilled lamb chops with anchovy-and-tomato sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus marinating time

Cooking Time 15 minutes

Ingredients

4-8 lamb chops
sea salt and freshly ground black pepper
2 T olive oil
6 gloves garlic, sliced thinly
1/2 cup roughly chopped flat-leaf parsley

To make the anchovy-and-tomato sauce, blend:

4 T red wine vinegar
2 cloves garlic, crushed
4 T extra virgin olive oil
4 ripe tomatoes, chopped
8 anchovies, chopped
sea salt and freshly ground black pepper, to taste

Method

Season the lamb chops and rub with olive oil and garlic. Leave to marinate in the fridge for as long as possible.

Place a griddle pan over a high heat and pan-fry the chops until tender-cooked and succulent.

Serve the chops with a good spoonful of the garlicky anchovy and-tomato sauce, scatter over the flat-leaf parsley and season to taste.

Per serving: 1759.7 kJ, 28 g protein, 31.6 g fat,

4.7 g carbs

TASTE’s take:
Salty anchovies and sweet are a delicious combination, even more so when paired with lamb. In summer, this sauce served with a roast leg of lamb makes a good alternative to wintry gravy. Enjoy with hot buttered baby potatoes.