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Anchovy Lamb Chops

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Lamb chops the Palash Mitra way!

Lamb chops the Palash Mitra way!

When I visited Scarfes Bar last week and met Head Chef Palash Mitra, he was nice enough to send me away with a few recipes.

These chargrilled lamb chops with lemon anchovy butter are amazing. I made them over the weekend and I hope you get a chance to try them too.

I tried the recipe two ways. We had unexpected guests so I had to make a lot more quickly. Some of the lamb chops had been marinated for 48 hours. The others got three hours in the marinade.

Although both were really good, try to allow your chops to marinate for as long as possible up to 48 hours. You’ll be glad you did.

Although this recipe is for the barbecue, you could just as easily pan fry the lamb or cook it under a hot grill in the oven.

With most cuts of lamb and any red meat for that matter, I like to cook it only until it is rare.

With these, I cooked the meat until it was medium rare (56C) and they were perfect. There wasn’t a lamb chop left over.

Along with a tomato salad and grilled tandoori style broccoli, I served this with my coriander and mint raita.

Just in case you have not heard of Chef Palash Mitra yet, be sure to read my review of The Rosewood Hotel and Scarfes Bar. This guy can cook!

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Yield: 4

Palash Mitra's Chargrilled Lamb Chops with Lemon Anchovy Butter

Palash Mitra's Chargrilled Lamb Chops with Lemon Anchovy Butter
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 8 lamb chops
  • 1 teaspoon salt
  • 2 tablespoons garlic and ginger paste
  • 1 teaspoon dried mango powder
  • 30ml mustard oil
  • 10ml white wine vinegar
  • 30ml créme fraiche
  • 2 green chillies - deseeded and finely chopped
  • 30g coriander stocks - finely chopped
  • 15g fresh mint leaves - finely chopped
  • 1 teaspoon garam masala
  • 1 teaspoon sugar
  • 1 teaspoon chilli powder
  • A few drops of rosewater
  • A few drops of Himalayan screw pine water (Available online and in Asian food shops)
  • 40g unsalted buttr
  • 8-10 anchovy fillets - minced and mashed into a paste
  • Juice of one lemon


  1. Rub the ginger and garlic past and salt into the lamb chops and leave for 10 minutes.
  2. Mix all the remaining ingredients together in a bowl.
  3. Add the lamb chops to the bowl and cover with the marinade and leave for 30 minutes or up to 48 hours. The longer the better.
  4. Skewer the lamb chops and grill over direct heat on the barbecue until crispy and blackened on the exterior and medium rare in the centre. Alternatively you could sear them in a hot frying pan with a little oil. About two minutes per side should get them nicely charred. Then finish them off in the oven preheated to 180c for about three minutes.
  5. For the anchovy lemon butter, place the butter in a bowl and leave in a warm place for about ten minutes.
  6. Then using a whisk, cream it into a smooth paste.
  7. Add the anchovies and lemon juice and fold it all together. Keep chilled.
  8. Place the char grilled lamb chops on warm plates and serve with a dollop of the anchovy butter and a tomato salad or mixed greens.

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