Preparation: 15 minutes
Cooking: 8 minutes
Total: 23 minutes
8 lamb loin chops, trimmed
3 tbsp olive oil
6 anchovies in oil, drained and roughly chopped
1 ½ tbsp rosemary leaves, roughly chopped
zest of 1 lemon
½-1 roughly chopped red chilli (optional)
400g mixed tomatoes, sliced
½ small red onion, finely sliced
2 tsp white wine vinegar
Preheat a ridged chargrill to moderately high. Brush the lamb with 1 tbsp olive oil and season with salt and pepper. Cook for 4 minutes on each side or until cooked to your liking. Cover and set aside to rest for 5 minutes.
Meanwhile, pound the anchovy, rosemary, lemon zest and chilli (if using) in a mortar and pestle until you have a thick paste. Slowly pound in 1 tbsp of olive oil.
Mix the tomatoes, red onion and vinegar with the remaining oil and stir to coat. Season with salt and pepper.
Serve the lamb with the pounded dressing spooned on top and the tomato salad on the side.