Marinated Double Lamb Chops   with anchovy-roasted garlic butter, grilled herb tomatoes and snow peas

Ingredients

• 880 gm boneless short loin lamb
• 600 gm carrots
• 60 gm cooking
• butter
• 40 gm spring onions
• 160 gm snow peas
• 60 gm onions
• 20 gm olive oil
• 120 gm shitake mushrooms
• 120 gm abalone
• mushrooms
• 4 gm black pepper
• 4 gm salt
• 60 gm anchovies
• 160 ml red wine sauce
• 40 ml port wine

Method: Marinate lamb with salt, pepper, red wine, port wine, chopped garlic, and rosemary. Set aside in olive oil. Sauté the snow peas, mushrooms, tomatoes, spring onions, and carrots with butter; season with salt and pepper. Preheat a frying pan and sear the lamb's surface then bake lamb in the oven for three minutes. Place vegetables in serving plate then arrange the lamb on top; garnish with mint.