It’s Easter weekend and many of us will be getting ready to prepare a special Sunday lunch for the family to enjoy. With Easter falling at the end of March, it’s still a bit early in the season for spring lamb, so for this year’s Easter recipes, I have opted for a classic – lamb chops with an anchovy salsa and potatoes.
This recipe is very quick and easy to make, meaning you can spend more time hunting for chocolate eggs and less time in the kitchen this Easter.
For those who opt for an alternative to lamb, we also have a fennel and herb crusted salmon recipe, for all the family to enjoy.
Lamb chops with Anchovy Salsa
Ingredients
(Serves 4)
- 8 lamb cutlets
- 500g new potatoes
- olive oil
- salt and pepper
For the salsa:
- 10 anchovies, finely chopped
- 2 red chillis, chopped and deseeded
- 4 pickles, finely chopped
- 2 spring onions, finely chopped
- 3 sprigs flat leaf parsley, finely chopped
- ½ lemon, juiced
- 4 tbsp olive oil
Method
- This recipe is extremely quick to prepare and the best place to start is by cooking off the potatoes in a pot of boiling water until tender, then remove from water and strain.
- To make the salsa, mix all the ingredients together in a bowl. I like the consistency of the crunch, but some people prefer to blend the ingredients together - depending on your tastes you can do either.
- Place a large frying pan on the heat and drizzle and massage your lamb with a little olive oil and season with salt and pepper. Cook on either side for about four minutes until brown and place on the plate with the anchovy salsa and the new potatoes.
Fennel and Herb Crusted Salmon
Ingredients
(Serves 4-6)
For the salmon:
- 1 tsp fennel seeds
- 2 cloves garlic, crushed
- Handful parsley, destalked and finely chopped
- 1 tsp thyme leaves, destalked and chopped
- 2 tsp lemon rind, finely grated
- 35g panko breadcrumbs
- 1 side salmon, approximately 1kg, skin on, trimmed and pin boned
- 2 tsp grated horseradish
Method
- Start by placing the fennel seeds, garlic, parsley, thyme, lemon rind, breadcrumbs, salt and pepper, 50ml of olive oil together and mix thoroughly. The mix should easily combine. Spread the mix and the grated horseradish over the skinless side of the salmon and then coat with the breadcrumbs.
- Before placing the salmon in the oven, put a piece of tinfoil down first and drizzle with olive oil. Then place the salmon skin side down with the coated side up.
- Cook for 15 minutes, remove from the oven and leave to rest for a couple of minutes before serving.
- This is best served with garlic potatoes.
