Grilled Lamb Chops with Garlic, Chiles and Anchovies

By cindyandmojo

This is one of Ethan Stowell's go-to dishes when he entertains, because he can do almost all of the work in advance. The marinade is super-flavorful, but if you don't like very spicy food, cut back on the red jalapeños.

 

Slideshow:  More Lamb Recipes

Ingredients

• 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 marjoram leaves
• 24 baby lamb rib chops (about 3 ounces each)
• Salt and freshly ground black pepper

Preparation

Step 1

In a small bowl, combine the olive oil with the anchovy oil and jalapeños. On a cutting board, chop the anchovies with the garlic, mint and marjoram until minced and add to the bowl. Arrange the lamb chops in a baking dish, 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.