Grilled Lamb Chops with Garlic, Chiles and Anchovies

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


  • Total Time:
  • Servings: 8
  • Time(Other): Plus overnight marinating

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  • 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

How to make this recipe

  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.

  2. 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.

Suggested Pairing

Syrah generally makes a good partner for lamb, and deep, rich Syrah from Washington state's Columbia Valley goes especially well with this dish.

Contributed By Photo © John Kernick Published July 2011

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