Chops recipes

Glazed seared lamb chops with whipped Parmesan potatoes

30 minutes

Chops recipes

Roast lamb and minted tzatziki toasts

30 minutes

Lamb recipes

Lamb steaks with celeriac gratin

1 hour

Chops recipes

Saucy lamb-rib chops with crusty potato chunks

30 minutes

Lamb recipes

Tender lamb, brinjal and potato curry pie

1 hour and 20 minutes

Chops recipes

Rosemary salted lamb chops with a minted pea dressing

15 minutes

Anchovy recipes

Grilled lamb chops with anchovy-and-tomato sauce

15 minutes

Chops recipes

Pan-fried lamb rib chops with caper dressing and grilled smashed potatoes

15 minutes

Chops recipes

Wrapped double-cut mediterranean lamb chops

Anchovy recipes

Leg of lamb stuffed with garlic, rosemary and anchovies

1 hour, 20 minutes

Leg of lamb stuffed with garlic, rosemary and anchovies

By Sonia Cabano

Serves 8

Difficulty Easy

Prep Time 30 minutes plus 2 days marinating time

Cooking Time 1 hour, 20 minutes

Ingredients

1.6 kg leg of lamb
12 anchovy fillets, halved across
6 large cloves garlic, sliced
6 sprigs rosemary, quartered
half a cup olive oil
1 1/2 cups Savignon Blanc or light dry white wine
2 T fresh lemon juice
sea salt and freshly ground black pepper, to taste

Method

Using a sharp knife, make 24 downward incisions into the soft part of the leg of lamb, each deep enough to press your forefinger in up to the second knuckle.

Insert an anchovy half into each incision, then add a piece of garlic and a quarter sprig of rosemary.

Transfer the lamb to a large lidded porcelain casserole dish and rub with olive oil, drizzling over the remaining oil.

Pour over ½ cup white wine, as well as the lemon juice, then season and put the lid on the dish.

Allow to marinate in the refrigerator for 2 full days.

Preheat the oven to 200°C.

Remove the lamb from the refrigerator and allow it to reach room temperature, before transferring it to a roasting tray (reserve the marinade) and seasoning to taste.

Roast for 20 minutes, then decrease the heat to 180°C and roast for another 1 hour 20 minutes.

Baste with the reserved marinade every 20 minutes and, 45 minutes before the end of the cooking time, pour the remaining wine into the roasting tray.

Remove the meat from the oven and allow to rest for 20 minutes before carving.

Cook's note: You should start preparation three days before you serve this dish – it’s important that the meat is marinated for at least two full days.

Don’t be frightened by the anchovies; they melt away during the cooking process, leaving just a heavenly fragrance and wonderful flavour. Enjoy the leg with golden roasted potatoes and steamed green beans.

This recipe was created by Sonia Cabano

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Glazed seared lamb chops with whipped Parmesan potatoes

Minted lamb chops

Lamb and red onion burgers

Roast lamb and minted tzatziki toasts

Lamb steaks with celeriac gratin

Saucy lamb-rib chops with crusty potato chunks

Tender lamb, brinjal and potato curry pie

Rosemary salted lamb chops with a minted pea dressing

Grilled lamb chops with anchovy-and-tomato sauce

Pan-fried lamb rib chops with caper dressing and grilled smashed potatoes

Wrapped double-cut mediterranean lamb chops

Leg of lamb stuffed with garlic, rosemary and anchovies

Leg of lamb stuffed with garlic, rosemary and anchovies

Ingredients

Method