Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, August 13, 2012

Anchovy Rubbed Lamb Chops

When barbequing meats I often use a salt and garlic rub right before grilling but decided to give anchovies a try after seeing them used this way on a menu in New York at a recent trade show.  While my lamb chops were warming to room temperature I mashed together eight anchovy fillets with a couple of cloves of minced garlic and a little bit of kosher salt.  A half hour before grilling I rubbed the anchovy paste onto both sides of my lamb chops and grilled them until medium rare.  Wow, the flavor was fantastic, salty but not fishy, really nice with the lamb.  A great change of pace, can’t wait to try it on some grilled fish.


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