Grilled Lamb Chops with Garlic Chiles & Anchovies

Grilled Lamb Chops with Garlic Chiles & Anchovies

Grilled Lamb Chops with Garlic Chiles & Anchovies

September 22, 2018
: 8 servings

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Ingredients
  • 3/4 cup extra-virgin olive oil
  • One 2-ounce can oil-packed anchovies, oil reserved
  • 3 red jalapeƱos, thinly sliced
  • 8 garlic cloves, thinly sliced
  • 1/4 cup packed mint leaves
  • 1 tablespoon packed marjoram leaves
  • 24 baby lamb rib chops (about 3 ounces each)
  • Kosher salt and freshly ground black pepper
Directions
  • Step 1 In a small bowl, combine the olive oil with the anchovy oil and jalapeƱos.
  • Step 2 On a cutting board, chop the anchovies with the garlic, mint and marjoram until minced and add to the bowl.
  • Step 3 Arrange the lamb chops in a baking dish, top with the marinade and turn to coat.
  • Step 4 Cover with plastic wrap and refrigerate overnight.
  • Step 5 Bring to room temperature before grilling.
  • Step 6 Light a grill.
  • Step 7 Scrape the marinade off the lamb and season the chops with salt and black pepper.
  • Step 8 Grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, about 6 minutes.
  • Step 9 Transfer the chops to a platter and let rest for 5 minutes before serving.

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