If there is one book I’ve purchased recently that has really inspired me to cook it is Ross Dobson’s Grillhouse: Gastropub at Home. It has certainly reinvigorated my food photographs too. Anyone notice a certain, new, ‘feel’to my recent photographic endevours? No? Oh well…This dish Lamb With Lemon and Sage is taken from the book. The original included capers, naturally I had none, so in this rendition they were excluded. If they were utilised then the choice of wine really should have been a white (something with high acidity, a Sauvignon Blanc or similar) rather than the red – Oscar’s Red – deliciously easy drinking as it was – that didn’t quite hold up to the lemons…
Lamb with Lemon and Sage
- 4 lamb chops
- 2 cloves of garlic, roughly chopped
- 2 anchovies, finely chopped
- 80ml olive oil
- 1 tablespoon of lemon juice
- 1 lemon thinly sliced
- bunch of sage leaves
- 60ml white wine
- Marinate the chops for an hour or so with the garlic, anchovies, 2 tablespoons of the olive oil, lemon juice and lemon slices.
- Retaining the marinade, remove the chops and cook for 4-5 minutes on each side until the crisp and done to your liking. Remove chops and keep warm. Add the remaining olive oil, the lemons and sage leaves to the pan and cook for a couple of minutes.
- Add the wine and reduce. Add the reserved marinade and continuing cooking for a few minutes until the sauce has thickened. Pour over the cutlets and serve with a few green vegetables