Lamb Chops with Anchovy Aioli 

Lamb Chops with Anchovy Aioli 

Ingredients:

For the Lamb Chops:

• 4 x 180 g lamb forequarter chops 

• Sea salt and freshly ground black pepper 

• 1 pinch of dried mint 

• ½ teaspoon ground cumin 

• 3 tablespoons coconut oil or animal fat 

For the Anchovy Aioli:

• 6 jarred salted anchovy fillets, rinsed and patted dry, finely chopped 

• 1 tablespoon finely chopped dill fronds 

• 1 tablespoon finely chopped flat-leaf parsley leaves 

• 1 cup Aioli (see recipe below) 

• Sea salt and freshly ground black pepper 

For the Aioli:

• 6 roasted garlic cloves 

• 4 egg yolks 

• 2 teaspoons Dijon mustard 

• 2 teaspoons apple cider vinegar 

• 1 ½ tablespoons lemon juice 

• 1 cup olive oil 

• Sea salt and freshly ground black pepper 

Instructions:

For the Anchovy Aioli:

• Prepare the Aioli:
  In a bowl, mix all the anchovy aioli ingredients. Taste and adjust the seasoning with salt and pepper if needed.

For the Lamb Chops:

• Season the Lamb:
  Season the lamb chops with salt, pepper, dried mint, and cumin.

• Cook the Lamb:
  Heat coconut oil or animal fat in a large pan over medium-high heat. Add the lamb chops and cook for 6–7 minutes, turning occasionally, until medium-rare or cooked to your preference. Transfer to a plate and rest for 5 minutes.

• Serve:
  Serve the lamb chops with a generous serving of anchovy aioli on the side.

Aioli Recipe:

• Combine Ingredients:
  Blend the roasted garlic, egg yolks, mustard, vinegar, and lemon juice in a glass jug. Use a hand blender to blend while slowly adding olive oil until thick and creamy. Alternatively, use a food processor.

• Season and Store:
  Season with salt and pepper. Store in an airtight container in the fridge for up to 5 days.

Serving Suggestion: