Ingredients
½cupfresh rosemary
½cupparsley
8clovesgarlic
6pcsanchovies
2tbspcanola oil,or olive oil
8American lamb loin chops
12baby carrots
1bulb fennel
1tbspbutter
½cupveal jus
Preparation
Puree rosemary, parsley, garlic, anchovies, and oil in a food processor or blender until well combined.
Marinate lamb chops in anchovy rub overnight in the 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 the plate with vegetables arranged over and around the lamb, and drizzle with veal jus.
Serve and enjoy.
