Grilled Lamb Chops with Tomato,
White Bean Salad, & Anchovy Butter
White beans soak up all the fresh herbal flavours of this salad and provide a solid side for the savoury grilled lamb. It’s a wonderful light meal for a relaxed alfresco dining on a warm summer evening Serves 4 to 6
Anchovy Butter
1/2 cup (125 mL) unsalted butter, softened
1 tbsp (15 mL) anchovy paste
1 tbsp (15 mL) chopped parsley
1 tbsp (15 mL) lemon juice
White Bean Salad
1 tbsp (15 mL) grainy mustard
2 tbsp (30 mL) lemon juice
1/2 cup (125 mL) extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
2 cups (500 mL) cherry tomatoes, halved
1 can (340 g) white kidney beans, drained, rinsed
2 cups (500 mL) baby arugula
1/4 cup (60 mL) roughly chopped parsley
1/4 cup (60 mL) fresh oregano leaves
1 small red onion, finely diced, about 1/2 cup (125 mL)
1/2 cup (125 mL) green olives, pitted, coarsely chopped
Lamb Chops
12 lamb loin chops, about 4 oz (115 g) each
3 tbsp (45 mL) olive oil
2 cloves garlic, finely minced
Kosher salt and freshly ground pepper to taste
Ingredients:
Anchovy Butter
1/2 cup (125 mL) unsalted butter, softened
1 tbsp (15 mL) anchovy paste
1 tbsp (15 mL) chopped parsley
1 tbsp (15 mL) lemon juice
White Bean Salad
1 tbsp (15 mL) grainy mustard
2 tbsp (30 mL) lemon juice
1/2 cup (125 mL) extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
2 cups (500 mL) cherry tomatoes, halved
1 can (340 g) white kidney beans, drained, rinsed
2 cups (500 mL) baby arugula
1/4 cup (60 mL) roughly chopped parsley
1/4 cup (60 mL) fresh oregano leaves
1 small red onion, finely diced, about 1/2 cup (125 mL)
1/2 cup (125 mL) green olives, pitted, coarsely chopped
Lamb Chops
12 lamb loin chops, about 4 oz (115 g) each
3 tbsp (45 mL) olive oil
2 cloves garlic, finely minced
Kosher salt and freshly ground pepper to taste
Directions:
For the anchovy butter, mix all ingredients in small bowl until well-combined. Cover and refrigerate up to 2 weeks. Serve at room temperature.
For the salad, whisk grainy mustard, lemon juice, olive oil, salt and pepper in a medium-size bowl until combined. Set aside.
Place tomatoes, beans, arugula, parsley, oregano, onion and olives in large bowl. Pour in dressing and toss to combine. Cover and refrigerate while grilling lamb.
For the anchovy butter, mix all ingredients in small bowl until well-combined. Cover and refrigerate up to 2 weeks. Serve at room temperature.
For the salad, whisk grainy mustard, lemon juice, olive oil, salt and pepper in a medium-size bowl until combined. Set aside.
Place tomatoes, beans, arugula, parsley, oregano, onion and olives in large bowl. Pour in dressing and toss to combine. Cover and refrigerate while grilling lamb.
For the lamb, rub chops with olive oil and garlic. Season with salt and pepper.
Preheat grill to very hot, about 450°F (232°C).
Cook lamb chops until well-browned and an internal temperature of 130°F (54°C) is reached, 3 to 4 minutes per side. Remove from grill and let rest for 5 minutes.
Serve lamb chops on warmed plates, adding a little salad on the side. Top each lamb chop with a dollop of anchovy butter.
Serves 4 to 6
Preheat grill to very hot, about 450°F (232°C).
Cook lamb chops until well-browned and an internal temperature of 130°F (54°C) is reached, 3 to 4 minutes per side. Remove from grill and let rest for 5 minutes.
Serve lamb chops on warmed plates, adding a little salad on the side. Top each lamb chop with a dollop of anchovy butter.
Serves 4 to 6
Wine Pairing: Sauvignon Blanc.
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