Grilled lamb chops with anchovy-and-tomato sauce

Grilled lamb chops with anchovy-and-tomato sauce

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 20 minutes, plus marinating time
  • 15 minutes
  • Bilton Merlot 2007


  • 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

Cooking Instructions

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.



Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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