Grilled lamb chops – anchovy-rosemary butter
1 / 4Lamb chop grilled pink, with anchovy and rosemary butter and grilled lemon.
Preparation
Why this wine?
Good to know
Tips & insights
- Take the lamb chops out of the fridge in good time so they cook evenly.
- For the herb butter, finely chop anchovies, garlic and rosemary and work them into the soft butter.
- Grill the chops briefly over direct, high heat on both sides until pink, and crisp up the fat edge.
- Add the anchovy-rosemary butter only to the resting meat so it melts slowly.
- Serve with grilled lemon halves, whose juice refreshes the seasoning.
Frequently Asked Questions
Which wine pairs with grilled lamb chops?
The Sarabande. Its dense structure and spicy depth take up the salty anchovy butter and carry the robust lamb effortlessly. If you prefer something livelier, choose the Gigue, whose fresh, dark fruit opens the dish and keeps the fat in balance with fine tannins.
How do I grill lamb chops to the point?
Grill them over high, direct heat for just a few minutes per side until browned outside and pink inside. A core of about 54 degrees gives a juicy medium. Crisp the fat edge briefly on its side and let the chops rest afterwards.
Can I replace the anchovy seasoning?
If you dislike anchovies, replace them with a few capers or a mild olive paste in the butter. The flavour becomes gentler but stays salty and Mediterranean. The rosemary and garlic carry the character of the dish well regardless and give the butter depth.
What side dish goes with it?
A white bean purée, oven potatoes with rosemary or grilled summer vegetables go well and take up the herb butter. A fennel or tomato salad keeps the plate fresh. Keep the side simple so the lamb and the anchovy-rosemary butter stay at the centre.
