English-cut Cedar Springs or Shepherd’s Pride lamb chops
red & yelow baby carrots
Ingredients for Anchovy Rub
1 bu Rosemary, picked
1 bu Parsley, stems & leaves
25 Garlic cloves
Blended canola oil as needed
Puree ingredients in Robot Coup until well combined. Mixture will be chunky but should not have very large pieces.
Rub onto lamb chops. Allow chops to marinate overnight, refrigerated in an airtight container.
Pan sear cut lamb chops to desired doneness. In a separate saute pan, re-heat blanched baby carrots and fennel in chicken stock and butter. Center the lamb chop on a round plate. Arrange the vegetables over and around the chop. Drizzle with veal jus. Garnish with carrot tops.