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A close up of garlic and anchovy roasted lamb chops with castelvetrano and sage browned butter.

Garlic and Anchovy Roasted Lamb Chops with a Castelvetrano + Sage Browned Butter Sauce

Teri & Jenny
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course dinner
Servings 6
Calories 414 kcal


  • 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


  • 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.


Serving: 1servingCalories: 414kcalCarbohydrates: 1gProtein: 42gFat: 26gSaturated Fat: 10gCholesterol: 150mgSodium: 206mgPotassium: 542mgFiber: 1gSugar: 1gVitamin A: 263IUVitamin C: 1mgCalcium: 30mgIron: 4mg
Keyword lamb
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