Tuesday, July 5, 2011

Lamb Loin Chops with Garlic, Mint, and Anchovis

This recipe is from Food & Wine magazine ("Grilled Lamb Chops with Garlic, Chiles and Anchovies"). I like to eat lamb. It has a very unique flavor and I like to try Eastern Mediterranean dishes that feature this meat. The original recipe called for grilling the meat, but as I have mentioned before, I am not going through all the procedure of lighting our charcoal grill just for a handfull of chops. So, I just fried the meat in a skillet. 

3-4 tbsp olive oil
5 anchovy fillets
2-3 dashes crushed red pepper
2 garlic cloves
2 tbsp chopped fresh mint
1 tsp dried marjoram
5 lamb loin chops
black pepper

Combine oil, anchovies, red pepper, garlic, mint, and marjoram in a small blender. Blend together but not too finely. Pour marinade into a flat plastic container. Add meat and coat with marinade on all sides. Refrigerate for 8 hours or over night. Heat 2 tsp oil in a skillet over medium heat. Season meat with salt and pepper. Fry for about 5-6 minutes per side, until still slightly pink in center. Serve with baguette and salad.

No comments:

Post a Comment