Grilled Lamb Chops with Garlic, Chiles and Anchovies

1. 1

   In a small bowl, combine the olive oil with the anchovy oil and jalapenos.

2. 2

   On a cutting board, chop the anchovies with the garlic, mint and marjoram until minced and add to the bowl.

3. 3

   Arrange the lamb chops in a baking dish, top with the marinade and turn to coat.

4. 4

   Cover with plastic wrap and refrigerate overnight.

5. 5

   Bring to room temperature before grilling.

6. 6

   Light a grill.

7. 7

   Scrape the marinade off the lamb and season the chops with salt and black pepper.

8. 8

   Grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, about 6 minutes.

9. 9

   Transfer the chops to a platter and let rest for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.