Lamb chops, magherita style

Wow, the butcher here in Ay Eufimia is incredible! I’m in heaven, easily pleased I know :).  If you come here and can’t see what you want just ask, they’ve got it all.

So these lamb chops were baa-ing for me to buy them. Wanted something tasty and quick, if you’re as hot as I am right now you’ll understand.


2 medium sized ripe tomatoes, 1 small red onion, 2 cloves of garlic, 2 small anchovy fillets, about 10 pitted black olives, chopped chilli to suit your taste buds, half a green pepper, lemon juice, a little salt and black pepper, chopped mint and parsley.

Throw it all in a blender, pulse to a chunky paste. Add a splash of oil.  Pop the chops into a non metallic bowl, pour the paste over them and forget about them for a couple of hours. See, I said it was easy! 

Then either light your BBQ or oven (190 degrees). Remove chops from marinade and cook for about 15 mins turning occasionally, this will leave them lovely and pink inside. Leave the meat to rest for a few mins. 

Our salad was just cabbage, carrot, raw mushroom, red pepper, drizzle of oil and cider vinegar. It doesn’t need anything clever, these flavours just sing out. Enjoy 🙂 

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