Spice up your lamb game with our Anchovy & Rosemary Masterpiece - a dish that will leave you wanting more!
Are you tired of the same old lamb dishes? Look no further! We’ve got the perfect recipe to tantalize your taste buds and leave you feeling completely satisfied. Our lamb dish is masterfully seasoned with a combination of anchovies and rosemary, creating a uniquely savory experience that you won’t forget.
Not only is this recipe guaranteed to impress your guests, but it’s also easy to follow, making it a great option for chefs of any experience level. And let’s not forget about the gravy – it’s rich, flavorful, and the perfect complement to this already incredible dish.
So what are you waiting for? It’s time to fire up your oven and get cooking! You won’t regret trying out this mouthwatering lamb recipe, which is sure to become a new favorite in your household. Trust us, your taste buds will thank you.
Lamb Chops
Lamb shoulder or chops help build and repair muscle tissue, supports a healthy immune system, and aids in wound healing. Anchovies and rosemary reduce inflammation, garlic improves cholesterol and reduces blood pressure, while butter has fatty acids that are linked to weight loss, heart health, and improved brain function. White wine contains antioxidants that protect from harmful free radicals. A dish made with lamb shoulder or chops, anchovies, Dijon mustard, rosemary, garlic, butter, and white wine offers potential health benefits, supporting your overall health and wellbeing.
Equipment
- 1 Large Skillet
Ingredients
- 4-6 LBS Lamb shoulder chops
- 1 Whole Can of anchovies in oil drained
- 3 Tbs Dijon Mustard
- 2 Tbs Rosemary leaves from fresh rosemary sprigs
- 6 Cloves Garlic
- 1/2 Cup Unsalted butter Softened to room temperature
- Black Pepper
- 1 Whole Lemon Cut in half
- 2 Cups White wine
Instructions
- Using a mortar and pestle or a blender, blend ? of the anchovies (or ? of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste.
- Smear this mixture all over the surface of the chop. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.)
- Heat the skillet on high heat. add the Chops to the skillet. Cook for about 6 minutes on each side. Remove from heat and allow to rest. arrange on a platter, decorated with rosemary sprigs.
- Squeeze the lemon halves into the Drippings in the skillet. Pour the wine in.
- To make Gravy from the pan drippings, remove a few tablespoons of fat by tipping the Skillet and spooning off the top layer.
- Add one tablespoon of corn starch to 2 tablespoons of cold water in a small dish. mix together until it becomes a fluid pasted with no lumps. Then add the mixture to the skillet. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid. It is not a thick gravy.
- Serve with Mashed Potatoes or Whole grains.
Notes
-
- 4 to 6 pounds of shoulder, or chops
- 1 whole can of anchovies in oil, drained,
- 3 tablespoons Dijon mustard
- 2 Tbs rosemary leaves from fresh rosemary sprigs, get extra sprigs with branches for garnish
- 6 garlic cloves, smashed and peeled
- ½ Cup unsalted butter, softened at room temperature
- Black pepper
- 1 lemon, cut in half
- 2 cups white wine
Preparation
Step 1 Using a mortar and pestle or a blender, blend ? of the anchovies (or ? of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste.
Step 2 Smear this mixture all over the surface of the chop. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.)
STEP 3 heat the skillet on high heat. add the Chops to the skillet. Cook for about 6 minutes on each side. Remove from heat and allow to rest. arrange on a platter, decorated with rosemary sprigs.
Step 4 squeeze the lemon halves into the Drippings in the skillet. Pour the wine in.
Step 5 To make Gravy from the pan drippings, remove a few tablespoons of fat by tipping the Skillet and spooning off the top layer.
Step 6 Add one tablespoon of corn starch to 2 tablespoons of cold water in a small dish. mix together until it becomes a fluid pastewith no lumps. Then add the mixture to the skillet. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid. It is not a thick gravy.
Step 6
Serve with piping hot gravy & Mashed Potatoes or Whole grains.
