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New season lamb chops with anchovy dressing
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600g baby new potatoes, halved if large
3 tbsp extra virgin olive oil
1 shallot, finely chopped
1 garlic clove, crushed
50g can anchovies in oil, drained (oil reserved) and chopped
4 Waitrose & Partners
Welsh Lamb Loin Chops
2 tbsp nonpareille capers, drained and rinsed
Handful flat leaf parsley, finely chopped
1 thyme sprig, leaves finely chopped
½ lemon, juice
Steamed green beans, to serve (optional)
1. Boil the potatoes for 15-20 minutes until tender, then drain. Meanwhile, to make the dressing, heat 1 tbsp oil in a pan and gently cook the shallot for 5 minutes, until starting to soften. Add the garlic and anchovies and cook for 2-3 minutes, until the anchovies start to melt. Take off the heat and cool.
2. Heat the grill to high. Season the chops; put on a foil-lined tray. Grill for 3-4 minutes on each side for medium. Transfer to a plate, loosely cover with foil and rest for a few minutes.
3. Add the capers, herbs, lemon juice, remaining 2 tbsp olive oil and anchovy oil to the dressing; season with black pepper. Season the potatoes and crush lightly with a fork. Serve the chops with the potatoes, dressing and green beans, if using.
Cook’s tip: Any soft herbs would work well in the dressing. Try swapping the parsley for mint and the thyme for basil.
Typical values per serving: