Anchovy Butter Lamb Chops with Sourdough and Parsley Salad

Okay, honestly, this is a really great recipe. One night at 4am when I couldn’t sleep, I stumbled upon a lovely English bloke named Julius Roberts. He was basting lamb chops in a foaming anchovy-olive bath, and I audibly gasped “goddamn”. Im a grave procrastinator, so, I proceeded to think about this method for weeks, but then finally I developed my own version for the wondrous homeware emporium that is Porta.

I slipped a slice of charred sourdough (cooked in the remaining juices and butter, mind you) underneath, so you can continue to enjoy these absolutely absurd flavors long after the lamb itself has left the plate. The butter has sage and lemon zest, because I’m a woman of specific flavors. And then, I had to admit that acid and brightness were needed, so I plopped a zesty parsley salad on top. I hope you make this and love it.

xx R

2 bone-in lamb chops
3 tbsp unsalted butter, softened Handful of fresh sage leaves
1 tsp thyme leaves
Zest of one lemon
2 fresh bay leaves
5 anchovies
1 garlic clove, minced
Drizzle of olive oil
Squeeze of lemon juice
Thick slice of sourdough bread Coarse black pepper
Flakey salt

To make:

Pat dry and lightly season lamb chops. Set aside.
In the bowl of a medium food processor add butter, thyme, sage, anchovies, garlic and lemon zest. Pulse until combined.

Bring a large heavy bottomed skillet to medium-high heat until it just begins to smoke. Add lamb and let cook, undisturbed, for one minute. Then, add a heaping spoonful of your flavored butter and the bay leaves, and begin to baste the lamb. You may want to turn your heat down a bit at this point, as the butter should sizzle, but not burn. Continue basting lamb for 2 more minutes, then flip. Cook for another 2 minutes, continuously spooning the flavored butter over while it cooks.

Remove lamb from pan and set aside to rest. Before rinsing your pan, add your thickly sliced sourdough to the leftover butter and let crisp. It should be golden and a (bit) soggy.

Lastly, in a small bowl add parsley leaves, a squeeze of lemon juice, and a drizzle of olive oil. It should be just coated with the oil and have a hint of acid.

To serve, place grilled bread on bottom of plate, then lamb, and top with a mound of parsley salad. Season to taste, but be mindful of the salt from the anchovies. Enjoy

!