I recently saw a post that had anchovies as one of the ingredients for a lamb roast. I’d never seen that combination before, but immediately thought “aha, great idea”. I imagined when the anchovy broke down it would add a saltiness and nuttiness that would compliment the meat. I know I commented on that blog, but I’m sorry I cannot give credit for my ’aha moment’ because I can’t remember where I saw it.
Today, in keeping with my current no carb regime, I was planning to make lamb chops for dinner with a lemon caper sauce to liven it up. Then I remembered the anchovy — and I always have anchovy in the pantry — so I tossed that in the mix.
It’s turns out I’m a little late to this party. Out of curiousity, I googled lamb + anchovy. It’s been done — and done again and again. But, here’s my version.
Lamb + Anchovy in Lemon Caper Sauce
Ingredients
Lamb, garlic, anchovy…what better accompaniment than spinach?
Addendum: Giving credit where credit is due. I just realized where I first became acquainted with lamb and anchovy: Honest Cooking, the online magazine I’ve been contributing to and Johanna Kindvall’s piece.
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Gorgeous presentation. There’s a really nice Italian sauce with anchovies, lemon, rosemary, garlic and olive oil. It would also be perfect with lamb. If you’re into the combination, give it a try!
Noticed you fried lamb chops in your cast iron skillet, best material to sear meat! I also had lamb, mine was an Asian seasoning rub, sprinkled with shredded ginger. Can’t go wrong with lamb unless it’s overcooked, right?
looks very delicious. can’t wait to try it.
Sounds delicious! I am going to have to try this. Love the shot of the chops in the skillet. It looks so inviting.
Look quite good. I was thinking of doing some lamb tonight.
The saltiness of the anchovies and the capers would compliment the lamb very well Joan. I am so disappointed when I get an idea and find over 20 twenty recipes for the same idea.
But each interpretation can be different and that’s where the fun lies.
Nice combo Joan, love your take on flavors. Spinach was perfect. I see the fennel seed as a big player here. I know it is a typical foodalogue flavor, that fennel really kicks it up for me!
Beautiful display as always.
Joan, in Umbria we use anchovies with pork and I find the saltiness really adds a new dimension. I will have to try anchovies with lamb after reading your recipe.
Great idea which I have never tried before.
My husband claims not to like anchovies – but he’s eaten them so many times ….in dishes like this….ssshhhh don’t tell. Great recipe and pics as always.
You are so right about anchovies! They add a depth of flavor that nothing else can.
I’ve only recently started to cook with anchovies and you are right. The salty, nutty is a great flavor component.
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