American Lamb Loin Chops with Anchovy Rub

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  • 1/2 c. fresh rosemary
  • 1/2 c. Parsley
  • 8 clove garlic
  • 6 anchovies
  • 2 tbsp. canola or olive oil
  • 8 American lamb loin chops
  • 12 baby carrots
  • 1 bulb fennel
  • 1 tbsp. butter
  • 1/2 c. veal jus (see Tip)

Directions

    1. Step 1Puree rosemary, parsley, garlic, anchovies, and oil in a food processor or blender until well combined. Marinate lamb chops in anchovy rub overnight in refrigerator, in an airtight container.
    2. Step 2Blanch baby carrots and fennel for 4 to 5 minutes and set aside. Pan sear lamb chops to desired doneness, approximately 4 minutes per side. In a separate pan, reheat blanched baby carrots and fennel in butter.
    3. Step 3To serve, center 2 lamb chops on plate with vegetables arranged over and around lamb, and drizzle with veal jus.

American Lamb Loin Chops Anchovy Rub

Courtesy of the American Lamb Board

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