6 double rib lamb chops, each about 1 -inch thick
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon anchovy paste
1 tablespoon fresh rosemary, very finely chopped
2 large garlic cloves, chopped
Salt and freshly ground black pepper
Sprigs of fresh rosemary for garnish
Balsamic Vinegar garnish
Chiffonade of fresh mint
Squeeze of lemon
Place ribs in a single layer in a dish. Mix the vinegar, oil, anchovy paste, rosemary and garlic together and season to taste with salt and pepper.
Spread this mixture over the lamb chops, turning them over in the dish, then turning them back again so both sides become lightly coated with marinade.
Cover and allow to marinate at room temperature for one hour. Preheat that Padilla or heavy pan, sear for approximately 4 minutes per side, and as you get to the end, baste with melted butter.
Finish in a hot oven, 400 degrees for about 2 minutes or when the internal temperature should be 165 degrees.
Once done, plate with mushroom risotto or wilted spinach. Drizzle the plate with reduced balsamic vinegar and garnish with finely chopped fresh mint. You can squeeze a drop of lemon juice.