Lamb Loin Chops with Anchovy and Parsley Butter

Anchovy butter: Combine all the ingredients in a bowl and season with pepper.

Cut the potatoes into large bite-sized pieces and cook in boiling salted water until just tender. Add the peas to the potatoes and boil for another 2-3 minutes then drain well. Tip back into the pot and lightly break up some of the potatoes with a fork. Add a spoonful of the anchovy butter and stir it through. Cover and keep warm.

Season the chops with salt and pepper. Heat a little oil in a sauté pan and cook the chops for 3-4 minutes each side or until done to your liking.

To serve: Place the salad leaves, potatoes and peas on plates. Top with the chops and place a small dollop of anchovy butter on each. 

Cook’s tip: The lamb chops can have the bone in or be fully boned.