<http://schema.org/recipeInstructions>
" Puree rosemary, parsley, garlic, anchovies, and oil in a food processor or blender until well combined. Marinate lamb chops in anchovy rub overnight in refrigerator, in an airtight container. Blanch baby carrots and fennel for 4 to 5 minutes and set aside. Pan sear lamb chops to desired doneness, approximately 4 minutes per side. In a separate pan, reheat blanched baby carrots and fennel in butter. To serve, center 2 lamb chops on plate with vegetables arranged over and around lamb, and drizzle with veal jus."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a5536/lamb-loin-chops-anchovy-rub-recipe/?src=shelter_footer>