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This recipe is the result of a mildly adventurous experiment that resulted in an interesting combination of flavors: Lamb chops, covered on one side with a crust made from grated potatoes, garlic, horseradish and anchovy fillets.
The mild anchovy flavor of the crust blends very well with the flavor of the lamb. In addition, the crust protects the lamb from drying out, so the result are tender and succulent lamb chops.
- 8 lamb chops (I usually cut up a rack of lamb)
- 1 lb / 500g potatoes, peeled
- 3 cloves garlic
- 2 tsp lemon juice
- 5 anchovy fillets (canned in oil)
- 1 tsp horseradish
- 1 tsp freshly ground black pepper
- ½ cup / 125 ml vegetable (preferably olive) oil for frying the chops
- Grind garlic, anchovy fillets, horseradish, lemon juice and black pepper into a smooth paste, either using a small food processor or mortar and pestle.
- Grate the potatoes. Squeeze in a clean kitchen towel to remove excess water. Combine with the garlic and anchovy paste and mix well.
- Top each lamb chop with an equal amount of the potato mixture. Press on well, so that each lamb chop is covered with a layer of the potato mixture.
- Heat up vegetable oil in a non-stick pan over medium-high heat.
- Carefully place half of the lamb chops in the pan, potato crust side down.
- Fry until the crust is golden brown. Then turn over carefully and finish from the other side, ca. 3-4 minutes. Remove from pan, immediately season with salt and keep warm.
- Repeat for the second batch. Serve.
In the photo, the lamb chops are served with green asparagus, lemon slices and topped with watercress chiffonade.
Yields 8 lamb chops
Preparation time ca. 45 minutes
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