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Grilled Lamb Chops With Garlic, Chiles, and Anchovies

Grilled Lamb Chops With Garlic, Chiles, and Anchovies

Adapted from Food & Wine

Grilled Lamb Chops With Garlic, Chiles, and Anchovies

Ingredients

  1. 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

Directions

  1. In a food processor, combine the olive oil, anchovies and their oil, jalapeños, garlic, mint, and parsley. Pulse to combine.
  2. 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.
  3. Light a grill.
  4. 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.

Serves 8.

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