Garlic and Anchovy Roasted Lamb Chops with a Castelvetrano + Sage Browned Butter Sauce
Servings: 6
Calories: 414kcal
Ingredients
- 3 garlic cloves, minced
- 2 anchovy fillets, minced
- 1 teaspoon anchovy oil
- ½ teaspoon cracked black pepper
- 6 American Lamb Chops, room temperature
- 2 tablespoons extra virgin olive oil
- ¼ cup (½ stick) unsalted butter
- 10 castelvetrano olives, pitted and chopped
- 8 fresh sage leaves
- salt and pepper to taste
Instructions
- Preheat oven to 375˚F.
- Place garlic, anchovies, anchovy oil, and black pepper in a small bowl and whisk together.
- Lightly season lamb chops with salt and pepper.
- Brush garlic-anchovy mixture over each chop, on both sides.
- Pour olive oil into a large sauté pan and place over medium-high heat.
- Sear each chop in the pan for 2 to 3 minutes, on each side, and transfer to a roasting pan.
- Roast lamb chops for about 13 to 15 minutes for medium-rare, and 15 to 18 minutes for medium doneness. Remove from the oven and allow chops to rest for 5 to 7 minutes.
- Using the same pan you used to sear the chops, melt the butter over medium-low heat. Allow butter to cook for 6 to 8 minutes or until butter has melted and begins to foam and brown. Add olives and sage leaves and gently fry for 1 to 2 minutes. Remove mixture from the heat. Season with salt and pepper.
- Transfer chops onto a serving dish/platter and pour butter sauce over chops. Serve immediately.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 1g | Protein: 42g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 150mg | Sodium: 206mg | Potassium: 542mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 4mg