Lamb Chop with Anchovy

Lamb Chop with Anchovy
 
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This recipe was uploaded
by Julian

 
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Ingredients

Ingredients
Method
 
  • (recipe serves 2, but for more just scale the recipe up. You'll probably need more than one pan too, but you can figure that out yourself)
  • Ingredients
  • 2 lamb shoulder chops (4-6 oz each)
  • approx. 2 pints chicken stock
  • 2-5 cloves garlic, thinly sliced
  • 1-2 shallots, finely chopped
  • 2-4 anchovy fillets
  • 6-8 tbsp smooth dijon mustard
  • 2-3oz plain flour
  • 2 tbsp olive oil
  • black pepper to taste
Heat a large skillet to medium-high heat. Dredge chops in flour and shake off excess. Hit pan with the olive oil and add the chops.
Cook chops for about three minutes per side, or until golden brown. Make a hot spot in the pan and add the shallots and garlic.

Allow these to saute for a couple of minutes until softened and fragrant, then add the anchovies. Stir anchovies vigorously around the pan until they start to disintegrate. After about another minute or two, add enough stock so that the liquid is at the same level as the "top" of the chops. Using your tongs, scrape the crusty bits off the bottom of the pan and turn the chops over. Add about half the mustard at this point and stir it in.

Reduce heat to medium and allow chops to braise in simmering liquid for about another 25-30 minutes, turning chops occasionally. Keep an eye on the level of the liquid and add more stock whenever it falls below the "top" of the chops. Meat should have begun to pull away from the bones after about 30 minutes.

Taste the sauce at this point. It should taste like it needs more mustard. Add some or all of the remaining tablespoons of mustard according to your taste. Increase heat to medium-high and allow sauce to thicken for about another 5-8 minutes. When it's done the sauce should be around halfway up the chops and be of a medium thickness, with a pleasant sheen to it. Check seasoning and add black pepper to taste before serving.

We often serve this with some roasted potatoes because they usually take approximately the same amount of time to cook as the meat, providing you cut them reasonably small, parboil them first, and slap them in at least a 400F oven. We also often serve it with some asparagus, kale or broccoli di rape on the side. It sounds kind of heavy I know, but it's really pretty well-balanced and very satisfying. I promise you, you'll like this one.

And, just a final note, if you're worried that the people you're cooking for don't like anchovies, I will be amazed if they can tell this dish contains anchovies. All the anchovies do here is add a salty, umami-ish flavor to the dish that brings it all together. You'll notice that I don't add salt to the recipe – that's why. So, please don't exclude the anchovies because the dish will not be the same without them. Again, just trust us on this one.

Lamb Chop with Anchovy

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alt

This recipe was uploaded by Julian

 
 

Method


Heat a large skillet to medium-high heat. Dredge chops in flour and shake off excess. Hit pan with the olive oil and add the chops.
Cook chops for about three minutes per side, or until golden brown. Make a hot spot in the pan and add the shallots and garlic.

Allow these to saute for a couple of minutes until softened and fragrant, then add the anchovies. Stir anchovies vigorously around the pan until they start to disintegrate. After about another minute or two, add enough stock so that the liquid is at the same level as the "top" of the chops. Using your tongs, scrape the crusty bits off the bottom of the pan and turn the chops over. Add about half the mustard at this point and stir it in.

Reduce heat to medium and allow chops to braise in simmering liquid for about another 25-30 minutes, turning chops occasionally. Keep an eye on the level of the liquid and add more stock whenever it falls below the "top" of the chops. Meat should have begun to pull away from the bones after about 30 minutes.

Taste the sauce at this point. It should taste like it needs more mustard. Add some or all of the remaining tablespoons of mustard according to your taste. Increase heat to medium-high and allow sauce to thicken for about another 5-8 minutes. When it's done the sauce should be around halfway up the chops and be of a medium thickness, with a pleasant sheen to it. Check seasoning and add black pepper to taste before serving.

We often serve this with some roasted potatoes because they usually take approximately the same amount of time to cook as the meat, providing you cut them reasonably small, parboil them first, and slap them in at least a 400F oven. We also often serve it with some asparagus, kale or broccoli di rape on the side. It sounds kind of heavy I know, but it's really pretty well-balanced and very satisfying. I promise you, you'll like this one.

And, just a final note, if you're worried that the people you're cooking for don't like anchovies, I will be amazed if they can tell this dish contains anchovies. All the anchovies do here is add a salty, umami-ish flavor to the dish that brings it all together. You'll notice that I don't add salt to the recipe – that's why. So, please don't exclude the anchovies because the dish will not be the same without them. Again, just trust us on this one.
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