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Lamb chops with olive, orange and anchovy sauce

30 minutes

Lamb chops with olive, orange and anchovy sauce

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

8 free- range lamb-lion chops
olive oil, for coating
sea salt and freshly ground black pepper
Italian parsley, ffinely chopped, for garnishing
rosemary, finely chopped, for garnishing
cauliflower mash, for serving

for the sauce mix together

½ cup kalamata or black olives
grated rind of 1 orange
3/4 cup fresh orange juice
1 clove garlic, crushed
4-5 anchovy fillets, chopped
freshly ground black pepper, to taste

Method

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Preheat the oven to 180ºC.

Trim any excess fat from the cops then lightly oil and season. Brown in a frying pan, not forgetting the edge of fat.

Place in a lightly oiled baking dish, pour over the souce then roast for 15 to 20 minutes, or until tender, basting once or twice.

Garnish with the chopped herbs and serve with cauliflower mash on the side.

Per serving: 1260.5 kJ, 31.1g protein, 14.7g fat, 10.5g carbs

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Seared salmon with black sesame crust, served with black fungi and black rice

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Brinjal and blackberry tapenade with melted chabis

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Potato, saffron and trout bake

Slowcooked beef with pasta

Grilled steak with Chimichurri

Lamb chops with olive, orange and anchovy sauce

Lamb chops with olive, orange and anchovy sauce

Ingredients

Method