Prep Time
10m
Cooking Time
30m
Serves
4
Fuel
Gas
Ingredients
Method
01.
Pre heat a BBQ grill to a medium heat. Warm the extra virgin olive oil in a frying pan over a medium heat. Add in the onion and cook for 2 minutes to soften. Add in the garlic and anchovy fillets and cook for 2 minutes, or until the garlic is fragrant and the anchovy melted. Stir through the thyme and tomatoes and leave on a gentle heat for 5 minutes to blister the tomatoes.
02.
Meanwhile season the lamb loin chops and place onto the grill. Cook for 3 minutes each side, or until golden and caramelised on the outside. Remove from the grill and allow to rest in a warm spot on a tray.
03.
Stir the white beans, vinegar, basil and a pinch of salt and pepper into the tomatoes. Leave to warm through for 2-3 minutes while the lamb is resting.
04.
Pour any juices that have come from the lamb into the tomato salsa. Place the rocket onto the side of a serving platter. Spoon half the salsa mixture onto the plate and top with the lamb chops. Spoon over the remaining salsa mixture and crack over a little extra black pepper, sea salt and lemon wedges. Serve warm.
