- 1 head of garlic, cloves separated and peeled
- leaves from 4 sprigs of rosemary
- 4 salted anchovy fillets
- freshly ground black pepper
- 4 tbsp olive oil
- 4 Barnsley lamb chops, approximately 375g (13 oz) each
In a small blender, or with a mortar and pestle, mix the garlic, rosemary, anchovies, pepper and olive oil.
Heat the grill to high. Smear the paste all over the chops and grill for 6 to 8 minutes on each side.