American Lamb Loin Chops with Anchovy Rub Recipe

American Lamb Loin Chops with Anchovy Rub Recipe

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.

Preparation: 15 minutes
Cooking: 15 minutes
Marinate Time: 1 day
Total: 1 day 30 minutes



  • ½cupfresh rosemary
  • ½cupparsley
  • 8clovesgarlic
  • 6pcsanchovies
  • 2tbspcanola oil,or olive oil
  • 8American lamb loin chops
  • 12baby carrots
  • 1bulb fennel
  • 1tbspbutter
  • ½cupveal jus


  1. Puree rosemary, parsley, garlic, anchovies, and oil in a food processor or blender until well combined.

  2. Marinate lamb chops in anchovy rub overnight in the refrigerator, in an airtight container.

  3. 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.

  4. To serve, center 2 lamb chops on the plate with vegetables arranged over and around the lamb, and drizzle with veal jus.

  5. Serve and enjoy.


  • 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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