Ingredients
1/2 c. fresh rosemary
1/2 c. Parsley
8 clove garlic
6 anchovies
2 tbsp. canola or olive oil
8 American lamb loin chops
12 baby carrots
1 bulb fennel
1 tbsp. butter
1/2 c. veal jus (see Tip)
Preparation
Step 1Puree rosemary, parsley, garlic, anchovies, and oil in a food processor or blender until well combined. Marinate lamb chops in anchovy rub overnight in refrigerator, in an airtight container.Step 2Blanch 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.Step 3To serve, center 2 lamb chops on plate with vegetables arranged over and around lamb, and drizzle with veal jus.
For more recipes from the American Lamb Board, go to: americanlamb.com. Get more lamb recipes from celebrity chefs!
