Author Notes
Goodness! Quite the pairing - mellow, succulent lamb chops and bold, briny anchovies? You bet. Based on a recipe I read several years ago in New Zealand's "Cuisine" magazine, this inspired version of "surf and turf" is so simple, with such a depth of flavor. The sauce, consisting of melted anchovies, red wine, chicken stock and butter, is delicious over just about any cut of meat (and possibly pasta!). And instead of the usual pasta/rice/mashed potatoes, sautéed chickpeas provide the perfect bed for the chops, soaking up the divine anchovy sauce. Heaven in less than 30 minutes! —ashgod
Ingredients
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8
baby lamb chops, frenched
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4 tablespoons
extra virgin olive oil
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2
garlic cloves, finely chopped
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1 teaspoon
coarse, cracked black pepper
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2
cans chickpeas (garbanzo beans), well-drained
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1 cup
red wine
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4
anchovy filets in oil, chopped
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1 cup
chicken stock
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1 tablespoon
unsalted butter
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salt, to taste
Directions
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Mix the chopped garlic, cracked pepper and olive oil in a shallow baking dish or bowl. Add lamb chops and rub mixture all over to coat.
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Heat a large frying pan over medium-high heat (no need to add oil - oil on chops will suffice). Reserve oil marinade. Cook the chops without crowding until brown on both sides but still pink on the inside (approximately 2 - 4 minutes each side per desired doneness). Transfer to a platter and keep warm.
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Carefully pour remaining olive oil mixture from marinade into frying pan. Add rinsed and drained chickpeas and cook until hot and starting to brown (approximately 3 - 4 minutes). Add a pinch or two of salt, if desired. Spoon chickpeas onto platter with lamb chops.
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Add red wine to the frying pan to deglaze, scraping up cooked bits. When wine begins to boil, add chopped anchovies and stir until dissolved. Add the chicken stock to the pan and stir to combine. Boil until sauce thickens. Stir in butter and when desired consistency is reached, salt to taste (anchovies already add saltiness).
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Pour the sauce evenly over the warmed platter of lamb chops and sautéed chickpeas and serve.
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