Adventurous eaters, if you're looking for something to grill this weekend, you've got to make these succulent lamb chops. They are absolutely amazing! With tons of garlic, mint, chiles, and anchovies, the marinade is slightly spicy and super flavorful. Don't leave out the anchovies; their briny saltiness enhances the lamb.
Although the recipe calls for overnight marinating, it's really quick and easy to make. You simply toss the ingredients into a food processor and blend. The chops cook on the grill in under 10 minutes. Serve as an appetizer or an entree alongside a salad and corn on the cob. Fans of lamb, get the wonderful recipe now.
- 3/4 cup pure olive oil
One 2-ounce can oil-packed anchovies, oil reserved
3 red jalapeños, thinly sliced
8 garlic cloves, thinly sliced
1/4 cup packed mint leaves
1 tablespoon packed parsley leaves
24 baby lamb rib chops (about 3 ounces each)
Salt and freshly ground black pepper
- In a food processor, combine the olive oil, anchovies and their oil, jalapeños, garlic, mint, and parsley. Pulse to combine.
- Arrange the lamb chops in a baking dish or large plastic baggie and top with the marinade and turn to coat. Cover with plastic wrap and refrigerate overnight. Bring to room temperature before grilling.
- Light a grill.
- Scrape the marinade off the lamb and season the chops with salt and black pepper. Grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, about 6 minutes. Transfer the chops to a platter and let rest for 5 minutes before serving.
- Meats, Appetizers
- North American
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