Anchovies , garlic , Lamb , Lamb Chop
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 parsley leaves 24 baby lamb rib chops (about 3 ounces each) Salt and freshly ground black pepper
Servings: 8 Prep Time: Overnight Marinade Cook Time: 15 min 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.
Directions
- 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.
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