How To Make American Lamb Loin Chops with Anchovy Rub
Brimming with umami flavor, these pan-seared American lamb loin chops are marinated with herby anchovy rub for a savory dish.
Serves:
Ingredients
- ½cupfresh rosemary
- ½cupparsley
- 8clovesgarlic
- 6pcsanchovies
- 2tbspcanola oil,or olive oil
- 8American lamb loin chops
- 12baby carrots
- 1bulb fennel
- 1tbspbutter
- ½cupveal jus
Instructions
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Puree rosemary, parsley, garlic, anchovies, and oil in a food processor or blender until well combined.
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Marinate lamb chops in anchovy rub overnight in the refrigerator, in an airtight container.
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Blanch 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.
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To serve, center 2 lamb chops on the plate with vegetables arranged over and around the lamb, and drizzle with veal jus.
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Serve and enjoy.
Nutrition
- Calories: 754.07kcal
- Fat: 62.46g
- Saturated Fat: 25.38g
- Trans Fat: 0.14g
- Monounsaturated Fat: 26.66g
- Polyunsaturated Fat: 6.42g
- Carbohydrates: 9.91g
- Fiber: 3.54g
- Sugar: 3.85g
- Protein: 37.15g
- Cholesterol: 164.96mg
- Sodium: 398.42mg
- Calcium: 115.65mg
- Potassium: 886.36mg
- Iron: 4.94mg
- Vitamin A: 296.62µg
- Vitamin C: 20.39mg
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