Goodness! Quite the pairing - mellow, succulent lamb chops and bold, briny anchovies? You bet. Based on a recipe I read several years ago in New Zealand's "Cuisine" magazine, this inspired version of "surf and turf" is so simple, with such a depth of flavor. The sauce, consisting of melted anchovies, red wine, chicken stock and butter, is delicious over just about any cut of meat (and possibly pasta!). And instead of the usual pasta/rice/mashed potatoes, sautéed chickpeas provide the perfect bed for the chops, soaking up the divine anchovy sauce. Heaven in less than 30 minutes!

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