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    New season lamb chops with anchovy dressing

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    New season lamb chops with anchovy dressing

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    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. 

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    Cook’s tip: Any soft herbs would work well in the dressing. Try swapping the parsley for mint and the thyme for basil.



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