Recipe : Lamb loin Chops with Chilli Greens and Anchovy Butter

Servings: 2
4 lamb loin chops from Hudson Meats
1 tbsp Anchovy butter from Hudson Meats 
200g Brussels sprouts quartered 
50g kale chopped 
1 tbsp olive oil 
4 cloves minced garlic 
4 sprigs thyme
2 red chillies finely chopped 
1 tsp salt and pepper 


  1. Add olive to a pan on medium heat. Sautee kale and Brussels sprouts until slightly charred. Season with salt and pepper. Remove from pan
  2. Trim excess fat and season lamb chops with salt and pepper
  3. Turn up the heat and place lamb in pan, fat side up. Cook until fat has caramelised for 4-5  minutes. Lower the heat to medium. Lay the chops flat on the pan. Add anchovy butter, thyme, garlic and chilli.
  4. Baste with juices and cook each side for 4 minutes.
  5. Spoon the basting sauce over lamb and Serve with kale, brussels sprouts and a dollop of anchovy butter. 

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published