Grilled Lamb Chops – Anchovy-Rosemary Butter & Grilled Lemon

Name: Grilled Lamb Chops – Anchovy-Rosemary Butter & Grilled Lemon
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 people
Cuisine: French
Ingredients: 12 lamb chops (approx. 70 g each); 6 anchovy fillets (in oil); 2 sprigs of rosemary; 2 cloves of garlic; 120 g soft butter; 2 organic lemons; 3 tbsp olive oil; coarse sea salt; black pepper

Tender lamb chops over direct embers, accompanied by a dark anchovy-rosemary butter that gives the meat depth and a savoury, salty note. The grilled lemon brings the freshness the fat of the chops needs.

Beef & Game Category

25 MIN Prep time

12 MIN Cook time

4 people Servings

Preparation

Anchovy-rosemary butter

Chop the anchovy fillets very finely. Finely slice the rosemary needles and finely grate one clove of garlic. Stir everything into the soft butter and season with pepper. Chill.

Prepare the chops

Pat the lamb chops dry, rub them with the second clove of garlic, halved, and brush thinly with olive oil. Season lightly with salt only just before grilling.

Grilling

Grill the chops over direct heat for 2–3 minutes per side, until well browned outside and pink inside. Take off the grill and let rest for 3–4 minutes.

Lemon & serving

Halve the lemons and grill them cut-side down for 2–3 minutes. Place a small knob of anchovy-rosemary butter on each chop and serve with the grilled lemon.

Why this wine?

With Sarabande:

The dense structure and savoury depth of the Sarabande take up the salty anchovy butter and carry the robust lamb effortlessly.

With Gigue:

The Gigue sets a brighter, livelier accent: its fresh, dark fruit opens up the dish and, with fine tannins, keeps the fat in balance.