Grilled Lamb Loin with Anchovy Relish

Posted on 8/26/2024 7:00:00 AM by SGC™ Foodservice

Grilled Lamb Loin with Anchovy Relish  

Indulge in the rich flavors of Grilled Lamb Loin with Anchovy relish. Succulent Wolverine Lamb Rack is coated in a zesty garlic-caper paste, then grilled to perfection. Serve alongside a vibrant herb mixture and lemon wedges for a truly unforgettable dining experience. 

 

INGREDIENTS

  • Wolverine Lamb Rack – SGC# 204938
  • 1/2 cup finely chopped mixed tender fresh herbs (such as flat-leaf parsley, chives, and mint), – SGC# 193133; 193433; 193391
  • 6 tablespoons extra-virgin olive oil – SGC# 054417
  • 1/4 cup drained and rinsed capers – SGC# 078691
  • 1 tablespoon plus 1 teaspoon grated lemon zest plus 2 tablespoon fresh lemon juice, plus lemon wedges, for serving – SGC# 192676
  • 1/4 teaspoon black pepper – SGC# 191565
  • 1/4 teaspoon crushed red pepper, divided – SGC# 191333
  • Kosher salt, to taste – SGC# 052100
  • 8 medium garlic cloves – SGC# 192922
  • 4 anchovy fillets, drained – SGC# 124695

INSTRUCTIONS

  1. Preheat oven to 400°F with 1 rack in middle position and one rack positioned 4 inches from broiler. Whisk together chopped herbs, 1/4 cup oil, 2 tablespoons capers, lemon zest and juice, black pepper, and 1/8 teaspoon crushed red pepper in a medium bowl until combined. Season with salt to taste; set aside.
  2. Process garlic, anchovies, remaining 2 tablespoons capers, and remaining 1/8 teaspoon crushed red pepper in a mini food processor until a coarse paste forms, about 10 seconds. Add remaining 2 tablespoons oil, and process until creamy and mostly smooth, about 40 seconds. (Alternatively, pound and mash garlic, anchovies, capers, and crushed red pepper using a mortar and pestle until a coarse paste forms, about 1 minute and 30 seconds. Add remaining 2 tablespoons oil, and continue to pound and mash until creamy and mostly smooth, about 2 minutes.
  3. Place lamb on a large baking sheet lined with parchment paper. Rub lamb evenly with garlic-caper paste. Roast in preheated oven on middle rack until a thermometer inserted in thickest portion of chops registers 110°F, 12 to 16 minutes. Remove lamb from oven; let rest until temperature stops rising and begins to fall, 5 to 10 minutes. Increase oven temperature to high broil; preheat 5 minutes. Return lamb to oven on top rack. Broil until lamb is golden and sizzling and a thermometer inserted in thickest portion of chops registers 120°F, 2 to 3 minutes. Remove from oven; transfer lamb to a cutting board, and let rest 5 minutes. Cut each lamb chop in half between ribs; serve with herb mixture and lemon wedges. Garnish with additional fresh herbs.

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