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Lamb chop with anchovy in an artichoke cream sauce

20 minutes
20 minutes
4 people
  • 4 lamb chops
  • 4 anchovy fillets
  • 4 baby spinach leaves
  • Salt and ground pepper

Artichoke cream sauce:

  • 1 cooked artichoke heart
  • 2 anchovy fillets
  • 2 tbsp olive oil

Mix all the sauce ingredients and season. Set aside.

Pan-fry the chops on both sides. Scoop out the centre with an apple corer. Roll each anchovy in a spinach leave and insert inside the chops.

Place the meat in a dish and roast in the oven, preheated to 210°C, for 10 minutes.

Serve with the artichoke cream sauce.

Recipe by Jacques Chibois – La Bastide Saint-Antoine – Grasse