Double Cut Lamb Chops with Herb, Caper & Anchovy Sauce

Modified from this Food and Wine recipe, I love the freshness and zing of the sauce with mint and cilantro, garlic, capers and anchovies. Instead of making a rub and a paste, I just mixed all the ingredients in a Bullet, et Voila 😋. Just serve with some air fried potatoes (no ketchup required).

As usual, we sous vided (is that a verb?) the lamb as a half a rack (four ribs) and then cut that in half for the Double Cut sear on the gas BBQ. Feel free to follow the recipe for the lamb or just cook according to your favourite method.

This sauce would be great for Samosas!

For the Sauce:

Ingredients

1/2 cup tightly packed fresh mint and cilantro (50/50 or however you like)

6 Tbsp EVOO

2 Tbsp Drained capers

1 Tbsp microplaned lemon zest

2 Tbsp lemon juice

1 Tbsp Champagne or white Balsamic Vinegar

1/4 Tsp Black Pepper

1/4 Tsp Red Pepper Flakes

4-6 Garlic Cloves

4-6 Anchovy Fillets

Salt

Something Sweet: Agave Syrup/Honey/Sugar

Method

Blitz all ingredients in a Bullet or other small food processor and season to taste with salt and something sweet.

Serve over lamb chops

Prepare to be amazed