Lamb chops with olive, orange and anchovy sauce

Lamb chops with olive, orange and anchovy sauce

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  • 3 to 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 20 minutes
  • 30 minutes
  • La Motte Shiraz-Viognier 2006


  • 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

Cooking Instructions

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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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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