Dinner

Lamb Loin Chops with Anchovy Emulsion, Charred Romanesco & Crispy Capers

Name: Lamb Loin Chops with Anchovy Emulsion, Charred Romanesco & Crispy Capers
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 lamb loin chops, about 40g each, 1.5 inches thick, trimmed; 2 tbsp olive oil, divided; sea salt and cracked black pepper; 300g Romanesco, cut into small florets; 2 tsp capers (in brine), rinsed and patted dry; 4 anchovy fillets, minced very fine; 1 tbsp fresh lemon juice; 1 small garlic clove, minced and smashed to a paste; 3 tbsp unsalted butter, cold and cubed; 2 tbsp warm water or chicken stock; ⅛ tsp white pepper; 1 tsp Dijon mustard; 1 tbsp high-quality olive oil for finishing; 1 small lemon, for zest and juice; fresh parsley leaves for garnish

Perfectly-seared lamb loin chops, their exteriors a salty crust and interiors blushing rose, finished with a silky warm anchovy emulsion spiked with lemon and garlic—not fishy, but deeply savory and umami-rich. Accompanied by charred Romanesco florets crispy at the edges and soft within, scattered with brown crispy capers and a final thread of excellent olive oil.

520calper serving 52gprotein 14gcarbs 26gfat 12min prep 18min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this