Takes 40 minutes
- In a small blender, or with a pestle and mortar, mix the garlic, rosemary, anchovies, pepper and olive oil.
- Heat the grill to high. Smear the paste all over the chops and grill for 6 to 8 minutes on each side. Serve with redcurrant jelly.
Barnsley chops, approx. 375g each
1 head of garlic, cloves separated and peeled
Leaves from 4 sprigs of rosemary
4 salted anchovy fillets
Freshly ground black pepper
4 tbsp olive oil