Preheat the oven to 375°. In a food processor, combine the anchovies with the garlic, thyme, rosemary, orange zest and olive oil and process to a smooth paste.

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1 rack of lamb chops, anywhere around 1 1/2-2 lbs. in weight, around 8-9 rib lamb chops 2 fresh bay leaves 2 large sprigs of fresh rosemary, plus extra for garnish ...

Choose the right cut: Bone-in pork chops retain moisture as they cook, although you could also use this marinade for wings, chicken breasts, pork tenderloin, and more. Give it time: Marinate the pork ...

For the dressing, combine 100ml extra virgin olive oil, two tablespoons of white wine vinegar, two tablespoons of wholegrain mustard, one tablespoon of honey and a pinch of salt and pepper in a jug.

Preheat the oven to 450°F. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender, and garlic. Season the lamb all over with salt and pepper.