Grilled lamb with broccoli & anchovy sauce
A healthy, balanced midweek meal ready in just half an hour
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 25 mins
Cook 5 mins
Ready in 30 minsEgg-free, Nut-free
- Season and grill the chops for 2-3 minutes each side. Cook the broccoli in boiling salted water until tender.
- To make the sauce pound the anchovy fillets in a mortar with a pestle until you have a paste. Add the lemon and mix into a thinner paste (or whizz the whole lot in a food processor). Add the rosemary then the oil to loosen into a dressing. Serve the broccoli and chops with the anchovy sauce.
Per serving
696 kcalories, protein 53.2g, carbohydrate 37.0g, fat 52.5 g, saturated fat 22.1g, fibre 4.0g, salt 1.24 g
Recipe from olive magazine, June 2006.
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http://www.bbcgoodfood.com/recipes/3751/
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Ingredients
- 4-6 lamb chops
- 200g purple sprouting broccoli or Tenderstem broccoli
- 3-5 anchovy fillets
- ½ lemon , juiced
- rosemary , finely chopped
- 2 tbsp extra-virgin olive oil
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 25 mins
Cook 5 mins
Ready in 30 minsEgg-free, Nut-free
Ingredients
- 4-6 lamb chops
- 200g purple sprouting broccoli or Tenderstem broccoli
- 3-5 anchovy fillets
- ½ lemon , juiced
- rosemary , finely chopped
- 2 tbsp extra-virgin olive oil
Per serving
696 kcalories, protein 53.2g, carbohydrate 37.0g, fat 52.5 g, saturated fat 22.1g, fibre 4.0g, salt 1.24 g
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05 January 2008
gaff rated this recipe
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