Chuletas de cordero con alioli de anchoas

Ingredientes

• 4 x 180 g lamb forequarter chops
• sea salt and freshly ground
• black pepper
• 1 pinch of dried mint
• 1/2 teaspoon ground cumin
• 3 tablespoons coconut oil or good-quality animal fat
• 6 jarred salted anchovy fillets, rinsed and patted dry, finely chopped
• 1 tablespoon finely chopped dill fronds
• 1 tablespoon finely chopped flat-leaf parsley leaves
• 250 g (1 cup) Aioli (see recipe below)
• sea salt and freshly ground black pepper

Preparación

1. 1

   Combine all anchovy ingredients: Place all the anchovy aioli ingredients in a bowl and mix to combine. Taste and season with more salt and pepper if needed.

2. 2

   Fry lamb chops: Season the lamb chops with salt and pepper and sprinkle over the dried mint and cumin. Heat the coconut oil or animal fat in a large frying pan over medium–high heat. Add the lamb and cook, turning occasionally, for 6–7 minutes for medium–rare (or cook to your liking).

3. 3

   Serve with anchovy sauce: Transfer to a plate and allow to rest for 5 minutes, keeping warm. Serve the lamb chops with the anchovy aioli.