Niall McKenna's Lamb chops with anchovy salsa

Lamb chops with anchovy salsa

(Serves 4)


  • 8 lamb cutlets
  • 500g new potatoes
  • olive oil
  • salt and pepper

For the salsa:

  • 10 anchovies, finely chopped
  • 2 red chillis, chopped and deseeded
  • 4 pickles, finely chopped
  • 2 spring onions, finely chopped
  • 3 sprigs flat leaf parsley, finely chopped
  • ½ lemon, juiced
  • 4 tbsp olive oil


This recipe is extremely quick to prepare and the best place to start is by cooking off the potatoes in a pot of boiling water until tender, then remove from water and strain.

To make the salsa, mix all the ingredients together in a bowl. I like the consistency of the crunch, but some people prefer to blend the ingredients together - depending on your tastes you can do either.

Place a large frying pan on the heat and drizzle and massage your lamb with a little olive oil and season with salt and pepper. Cook on either side for about four minutes until brown and place on the plate with the anchovy salsa and the new potatoes.

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