- 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