Recipes.

Char-Grilled Forequarter Chops + Anchovy Butter

By We Love Our Lamb


I Quit Sugar - Lamb Forequater Chops
  • 4 servings
  • Prep - 15 mins
    Cooking - 40 mins
  • Total - 55 mins
I Quit Sugar - Lamb Forequater Chops

Quick and easy to prepare, lamb forequarter chops are perfect for creating a quick and easy meal midweek!  

Servings: 4
Preparation: 15 mins
Cooking: 40 mins

Ingredients

  • 800 g lamb forequarter chops.
  • 500 g chat potatoes.
  • 150 g butter, at room temperature.
  • 1/2 teaspoon mild curry powder.
  • 4 anchovy fillets, drained, finely chopped.
  • 1 teaspoon Dijon mustard.
  • 1 1/2 tablespoon parsley, fresh, finely chopped.
  • 1/2 lemon, juice and zest.
  • 1 radicchio, cut into wedges.
  • 2 zucchinis, sliced lengthways.

Directions

1. Preheat oven to 200°C / 400°F / Gas Mark 6. Line a large baking tray with baking paper. Cook potatoes in a large saucepan of salted boiling water for 8 to 10 minutes, or until tender. Drain and cool slightly.

2. Meanwhile, place butter, curry powder, anchovies, one garlic clove, mustard, parsley, lemon juice and zest into a small food processor. Season and process until well combined. Spoon the butter mixture along the centre of a piece of foil to form a log then roll up and twist ends to secure. Place in the fridge for 20 minutes or until firm.

3. Place potatoes on prepared baking tray and lightly crush with a fork. In a small bowl combine the remaining garlic and oil, season and drizzle over the potatoes. Sprinkle with parmesan cheese. Bake in the oven for 20 to 30 minutes, or until golden and crispy.

4. While potatoes are cooking, heat a lightly oiled char-grill or barbecue over medium-high heat. Season lamb and cook for 4 to 5 minutes each side, or until cooked to your liking. Set aside to rest.

5. In the same char-grill pan or barbecue cook broccolini, radicchio and zucchini, in batches, for 3 to 4 minutes or until charred and tender.

6. Top lamb with rounds of butter and serve with potatoes (sprinkled with extra parsley) and the char-grilled vegetables.


Note

Tip: If you’d like to try a different cut of lamb, replace the forequarter chops with chump chops or loin chops. Make sure the pan is hot before you add the lamb, as a hot pan is essential for ensuring caramelisation. Once the lamb hits the pan, drop the temperature back to medium.

Quick and easy to prepare, lamb forequarter chops are perfect for creating a quick and easy meal midweek!

Ingredients

  • 800 g lamb forequarter chops.
  • 500 g chat potatoes.
  • 150 g butter, at room temperature.
  • 1/2 teaspoon mild curry powder.
  • 4 anchovy fillets, drained, finely chopped.
  • 1 teaspoon Dijon mustard.
  • 1 1/2 tablespoon parsley, fresh, finely chopped.
  • 1/2 lemon, juice and zest.
  • 1 radicchio, cut into wedges.
  • 2 zucchinis, sliced lengthways.

Directions

1. Preheat oven to 200°C / 400°F / Gas Mark 6. Line a large baking tray with baking paper. Cook potatoes in a large saucepan of salted boiling water for 8 to 10 minutes, or until tender. Drain and cool slightly.

2. Meanwhile, place butter, curry powder, anchovies, one garlic clove, mustard, parsley, lemon juice and zest into a small food processor. Season and process until well combined. Spoon the butter mixture along the centre of a piece of foil to form a log then roll up and twist ends to secure. Place in the fridge for 20 minutes or until firm.

3. Place potatoes on prepared baking tray and lightly crush with a fork. In a small bowl combine the remaining garlic and oil, season and drizzle over the potatoes. Sprinkle with parmesan cheese. Bake in the oven for 20 to 30 minutes, or until golden and crispy.

4. While potatoes are cooking, heat a lightly oiled char-grill or barbecue over medium-high heat. Season lamb and cook for 4 to 5 minutes each side, or until cooked to your liking. Set aside to rest.

5. In the same char-grill pan or barbecue cook broccolini, radicchio and zucchini, in batches, for 3 to 4 minutes or until charred and tender.

6. Top lamb with rounds of butter and serve with potatoes (sprinkled with extra parsley) and the char-grilled vegetables.

Note

Tip: If you’d like to try a different cut of lamb, replace the forequarter chops with chump chops or loin chops. Make sure the pan is hot before you add the lamb, as a hot pan is essential for ensuring caramelisation. Once the lamb hits the pan, drop the temperature back to medium.

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