Pan-Seared Lamb Chops with Toasted Bread Crumb Salsa

lamb chop with bread salsa

For years, all of my favorite cookbooks have been urging me to seek out salt-packed anchovies, that I won’t be disappointed once I find them, that their superior quality is worth the effort of soaking and filleting them, that once I get my hands on them I will want to sneak them into everything from herb butters to pizza toppings to sauces and salsas.

So when I read once again in my latest cookbook purchase, April Bloomfield’s A Girl and Her Pig, about their umami properties, I decided it was time to bite the bullet on a tin. To my computer I marched, to the rescue came Amazon, to my door two days later for a grand total of $24 arrived a kilo of salt-packed Italian anchovies. It may have been the beautiful tin; it may have been the sight of something other than diapers and Desitin; it may have been the snow on the ground; but opening that package felt like Christmas in March.

The arrival of the anchovies coincided with the arrival of my parents, who would take part in the little fishies’ induction to my kitchen whether they knew it or not. Let me explain. My stepfather believes he dislikes anchovies. Because of this, I would have to be strategic, as my mother always is, about preparing them, first with the rinsing and filleting, next when adding them to the bread crumb salsa, their ultimate destination that evening. When Chip escaped for an afternoon walk, my mother, Auntie and I began scrambling. All evidence of anchovies — the tin, the backbones, the scent — had to be removed before Chip returned lest he suspect their presence and in turn ruin his dinner.

We made it happen: Auntie prepared the lamb chops à la April Bloomfield — whacking them with a mallet and seasoning them generously with salt all over — while my mother and I made the salsa, a Chez Panisse Café Cookbook recipe made with macerated shallots, toasted bread crumbs, olive oil, minced capers, anchovies, parsley and thyme. There is so much goodness in this mixture — it’s the kind of sauce you could serve with anything from roasted chicken to grilled steak — that one (those of the anchovy-averse mindset) might consider leaving the anchovies out altogether. And while I am sure the salsa would taste quite good without the anchovies — you would never suspect they were in there — I can’t help but think they are essential, that the sauce wouldn’t be as irresistibly delicious without them. This I believe, dare I say it, is their umami properties at work.

And wouldn’t you know, Chip consumed more of the bread crumb salsa than anyone at the table, spooning it over every bite of his lamb chops, drizzling it over his roasted potatoes, wiping his bread through the dregs on his plate. Sorry, Chip, I’m afraid to say, it seems you do like anchovies after all.

So, were my favorite cookbook authors to be trusted? For me the answer is an unequivocal yes. But if you are on the fence about purchasing a tin of salt-packed anchovies, let me offer a few thoughts:

1. Don’t be deterred by the amount of work that goes into preparing them. I had read in several books/articles over the years that the anchovies should be soaked in milk sometimes for as long as 30 minutes before they are filleted. April Bloomfield’s method entails rinsing off the salt, soaking them in water for one minute, and then filleting them with your fingers under gently running water. Sure this is a little more labor intensive than opening a tin or jar of the oil-packed anchovies, but once you get the hang of it, it takes no time at all.

2. Keep in mind that once you open the tin, you will need to store it in the fridge. I have dedicated a tupperware container for this purpose that will likely house anchovies exclusively for the rest of its life.

3. The salt-packed anchovies definitely taste better than the oil-packed — they are meatier and more palatable on their own, tasting almost sweet even.

4. After some very crude calculations based on the price of a 2-oz tin of oil-packed anchovies sold at the grocery store, I don’t think $24 for a kilo of anchovies is really that exorbitant.

5. An added bonus: the tin is beautiful. I have saved mine with visions of turning it into a clock or a storage vessel of some sort — it amazingly doesn’t smell fishy. So, perhaps you could rationalize the purchase with this potential piece of artwork in mind?

Personally I am thrilled to have these guys on hand. I think many of you might be, too.

tin of salt-packed Recca anchovies

opened anchovy tin

anchovy fillets

anchovy spine

bread crumb salsa ingredients:
bread salsa ingredients

The bread crumb salsa can be broken down into three main components: toasted bread crumbs; shallots macerated in red wine vinegar; and a mixture of oil, herbs (thyme and parsley here, but feel free to improvise), and minced capers and anchovies:
bread salsa components

adding the bread crumbs

bread salsa

First the chops are whacked with a mallet:
hammered lamb chops

Then they are generously seasoned with salt (and pepper if you wish) all over:
seasoned lamb chops

After two minutes in a hot pan, they are done. Spoon the bread crumb salsa over the chops, pile them on a platter, and serve:
lamb chop with bread salsa

Pan-Seared or Grilled Lamb Chops

Adapted from April Bloomfield’s A Girl and Her Pig
Yield = However many you would like

lamb chops
kosher salt
freshly cracked black pepper (optional — Bloomfield uses salt only)
olive oil if pan searing
bread crumb salsa (recipe below)

Notes: In the book, the chops are grilled, but because my grill is still out of commission, I chose to pan-sear instead. The key with these lamb chops is to really flatten them out — the book recommends 1/2-inch, but don’t be afraid to go a little further because they puff back up when they hit the hot pan. If your meat is at room temperature, your pan is really hot, and you let the lamb chops rest for at least 5 minutes, they should be medium-rare with just a one-minute sear per side.

Also, in the book, Bloomfield recommends serving the chops with a chimichurri sauce, which sounds wonderful, but I had my heart set on the bread crumb salsa, which complements the lamb and which would complement any number of meats so nicely.

1. About a half hour before you plan on cooking them, place the chops on a cutting board. Cover them with plastic wrap. Working with one at a time and using a heavy pan or mallet, lightly whack the meaty portion to an even thickness of 1/2-inch (or even a little thinner for reasons noted above.)

2. Preheat your grill to high or place a large skillet over high heat. Make sure the grill grates or pan gets really hot. Generously season the lamb chops on both sides with salt and pepper.

3. If pan searing: Drizzle some olive oil (about a tablespoon or less for about 4 chops) in the pan. It should skid everywhere and be smoking slightly. Carefully place chops in the pan. After a minute, flip them over. After another minute, remove them from the pan and place on a board to rest for at least five minutes. If grilling: Working in batches if need be, cook the chops, turning them over once, until the exterior is deep brown and the fat is golden, just about a minute or two per side. Arrange them nicely on a platter.

4. Spoon the bread crumb salsa all over the chops passing more on the side as well. As noted above, Bloomfield serves these lamb chops with a chimichurri sauce and some fresh squeezed lemon.

Bread Crumb Salsa

Source: Chez Panisse Café Cookbook
Yield = 1 cup

Notes: You’ve all been pulsing your stale bread and storing the crumbs in the freezer, right? Well, if you are, this salsa will come together in a snap. The toasted bread crumbs add the most wonderful texture to the salsa and amazingly the salsa still tastes good after a day or two in the fridge. I don’t recommend making it that far in advance — it’s best to mix it just before serving — but should you have any leftover meat or salsa, you have the makings of a nice little lunch: chop up the cold meat, toss it with the bread crumb salsa, and serve it with warm naan or in Bibb lettuce or Romaine cups — so good!

Also, double this recipe if you are serving for 4 or more people. I’ve made it three times now, twice in a double batch (as it’s written in the Chez Panisse Cookbook) and once halved, as it’s written here. The first time I made it, I used basil exclusively for the herbs because it was all I had, and it was delicious, but I love it equally with parsley and thyme — just feel free to use what herbs you like best.

This salsa would also be lovely with rack of lamb.

1 tablespoon olive oil
1/2 cup fresh bread crumbs
kosher salt

1 shallot, finely minced
1 1/2 tablespoons red wine vinegar

1/2 cup extra-virgin olive oil
1/2 cup chopped parsley
1 tablespoon chopped thyme or sage
1 tablespoon capers, drained and minced
2 salt-packed anchovies*, cleaned and chopped
kosher salt to taste

*Oil-packed anchovies are just fine, too. Notes from Bloomfield on cleaning salt-packed anchovies: Rinse the anchovies one at a time under cold running water, rubbing them gently between your fingers to get the salt off. Put them in a small bowl and add just enough cold water to cover. After about a minute — if you soak them for too long they’ll lose their umami quality — give them another quick rinse. To fillet the anchovies, hold one under cold, gently running water. Pull off the loose muck near the head and at the belly. Rub the outside to remove any remaining salt or hard bits. Keeping the anchovy under the water, gently work a fingertip along the belly to start to separate the fillets. Gently pull the fillets apart. Pinch the backbone and gently pull it off whichever fillet it is sticking to. Discard it. Repeat with remaining anchovies.

1. Heat a medium (or large if you are making a double batch) skillet over high heat. Add the olive oil. When the oil starts looking hot, add the bread crumbs and a pinch of kosher salt and turn the heat down to medium. Stir frequently until the pan starts to cool down and the bread crumbs are toasting evenly. Toast until golden all over. Set aside.

2. Meanwhile, place minced shallots in a small bowl and cover with the vinegar. Let stand for at least 15 minutes.

3. In a separate bowl, stir together the oil, chopped herbs, minced capers and minced anchovies.

4. Just before serving, add the toasted bread crumbs and macerated shallots to the bowl of oil and herbs. Stir to combine.

platter of lamb chops with bread salsa


  1. lizzie says

    I get mine anchovies from a little italian shop – they have them in the fridge there – about $16 but last quite a long time. Also greek delis have them by the lb

  2. Katykat says

    I am all over amazon NOW to buy those anchovies! Damien always thanks you whenever I cook one of your meals, your blog has saved me :)

  3. says

    My local farm shop has them in beautiful tins although I’m pretty sure they come from Italy and not Worcestershire. I must give them a try.

    By the way, you might like to know that a new series of Foyle’s War starts this Sunday in the UK. Hope it won’t be long before it makes its way to you.

    • says

      Sue – OMG!! I am dying. And so is my mother, who introduced me to Foyle’s War to begin with. She is visiting me, and I read your comment to her, and she (we) couldn’t be more thrilled to hear this. I hope it makes its way to the States soon as well. I’m looking forward to another season of Call the Midwife this summer (I think?). Thanks so much for letting me know!

  4. says

    This looks absolutely delicious. Anchovies and lamb are my favorite combination ever! Anchovies are my secret addition to all things from spinach to bolognese and you’re so right – no one ever knows! Can’t wait to try these. Thank you!

  5. Marcy Weathers says

    Those are the best lamb chops I have ever tasted and I have been eating lamb since I was a baby! Thank you!!

  6. Cate says

    I just got this cookbook too, but from the library, and have been poring over it all week wondering where to start. This recipe might just be a good place, looks delicious!

  7. says

    Salt preserved anchovies are so unlike the oil-packed ones they’re almost a different species.They do keep for quite a long time (I repack mine into a wide glass preserving jar), so your special delivery will be ready when you need umami! Just found your site and love your style – Cheers! Karen

  8. Dorothea says

    Aaaah this looks so good, something new to try! I love anchovies, “hide” them in a sauce, just plain on juicy beefsteak tomatoes hmmm! Never tried the salt packed ones, def. gonna look into that AND that cookbook. Thanks again for a great post!

    • says

      Dorothea — I think you could get into these salt-packed anchovies! And I am loving A Girl and Her Pig! Next up ricotta gnudi!

      All that Glisters — love the idea of marinating meat in anchovies … you’ve got me thinking

      Thanks, Karen! I have mine in a storage container as well, but I kind of wished I had used glass…next time I guess.

      Cate — start with these lamb chops or with the gnudi…I’m going to try the gnudi tomorrow…yum! I have so many recipes tabbed.

      Amanda — I have so many recipes tabbed… I say bite the bullet! I think it might be a good one to have on hand!

  9. says

    Hi AlexandraCooks,

    Did you rinse and fillet the anchovies before you stored them in the fridge? Or, do you refrigerate them in their natural state?

    Also, THANK YOU for blogging. I’ve been reading, cooking from and recommending your site to others for years. You taught my how to cut up a whole chicken.


    • says

      Katie — thank you for your nice comment! You are too kind to say such things. It means a lot to me. I do not rinse the fillets before storing them. Later today, I’ll take a picture of the stored anchovies. I just kind of peeled each one out of the salt one by one — they are really packed tightly, and tried to cover each with a little salt, and then scooped out the remaining salt from the bottom of the tin and covered them with it. Next time I might do it differently that I did it this time, so I’ll add a few notes. But I think keeping the salt on is important for preserving them. Thanks again!

  10. jenid says

    Yum! I’m hungry now. Does anyone have any idea the anchovies would keep decanted into a suitable container in the fridge?

    Thanks for a beautiful blog.

  11. Nancy D says

    I made extra of the salsa (I also ordered the salt packed anchovies). It was superb with the lamb but the next day I used it with Tilapia fillets as the coating. So delicious! I’m now thinking of other uses! How about on pizza?

  12. Bill says

    Making these now for my girlfriend’s birthday based on her pinterest pinning of one of these images and the caption “if only I could cook lamb…”

    About halfway through and my kitchen smells incredible. I’ll follow up with a review and some photos of my own!

    • says

      I am so happy to hear this! I hope they turned out well. I love a lamb chop. Did you make the bread salsa? That is one of my faves. I hope it turned out well! Would love to see some of your own pics.

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