Lunch: American Lamb Loin Chops with Anchovy Rub

Recipe by Amanda Freitag Judge of Food Network's Chopped and chef at The Harrison, Amanda Freitag uses her secret ingredient of anchovy to amp up these American lamb loin chops.

Ingredients

1/2 c. fresh rosemary
1/2 c. Parsley
8 clove garlic
6 anchovies
2 tbsp. canola or olive oil
8 American lamb loin chops
12 baby carrots
1 bulb fennel
1 tbsp. butter
1/2 c. veal jus (see Tip)

Instructions

Puree rosemary, parsley, garlic, anchovies, and oil in a food processor or blender until well combined. Marinate lamb chops in anchovy rub overnight in refrigerator, in an airtight container.
Blanch baby carrots and fennel for 4 to 5 minutes and set aside. Pan sear lamb chops to desired doneness, approximately 4 minutes per side. In a separate pan, reheat blanched baby carrots and fennel in butter.
To serve, center 2 lamb chops on plate with vegetables arranged over and around lamb, and drizzle with veal jus.

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