Grilled Lamb Chops with Garlic, Chiles and Anchovies. Photo © John Kernick
© John Kernick

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.

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  1. 3/4 cup pure olive oil
  2. One 2-ounce can oil-packed anchovies, oil reserved
  3. 3 red jalapeños, thinly sliced
  4. 8 garlic cloves, thinly sliced
  5. 1/4 cup packed mint leaves
  6. 1 tablespoon packed marjoram leaves
  7. 24 baby lamb rib chops (about 3 ounces each)
  8. Salt and freshly ground black pepper
  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.