Double-Cut Lamb Chops with Garlic-Caper Rub

Name: Double-Cut Lamb Chops with Garlic-Caper Rub
Total time: 55 min
Ingredients: ½ cup finely chopped mixed tender fresh herbs (such as flat-leaf parsley, chives, and mint), plus more for garnish; 6 tablespoons s extra-virgin olive oil, divided; ¼ cup drained and rinsed capers, divided; 1 tablespoon plus 1 teaspoon grated lemon zest plus 2 tablespoon fresh lemon juice, plus lemon wedges, for serving; ¼ teaspoon black pepper; ¼ teaspoon crushed red pepper, divided; Kosher salt, to taste; 8 medium garlic cloves; 4 anchovy fillets, drained; 2 pounds double-cut lamb chops (about 8 double-cut chops from 2 racks), frenched

5 Ratings
5 Reviews

Punchy anchovies and garlic mellow during their short cook time, adding umami to double-cut lamb chops. Reverse-searing using the broiler results in perfectly cooked lamb with a crispy exterior; use a probe thermometer to monitor the internal temperature for best results. Serve the carved chops over cooked orzo to balance out the meal. Christopher Bates of Element Winery in New York recommends a cool-climate Syrah from the Finger Lakes or Northern Rhône to pair with the lamb chops. "I love amplifying it with savory, briny flavors like capers,” says Bates.

By Mary-Frances Heck

April 2021

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Read the full recipe after the video.

Recipe Summary

active:

35 mins

total:

55 mins

Servings:

Directions

Step 1
Preheat oven to 400°F with 1 rack in middle position and 1 rack positioned 4 inches from broiler. Whisk together chopped herbs, 1/4 cup oil, 2 tablespoons capers, lemon zest and juice, black pepper, and 1/8 teaspoon crushed red pepper in a medium bowl until combined. Season with salt to taste; set aside.

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Step 2
Process garlic, anchovies, remaining 2 tablespoons capers, and remaining 1/8 teaspoon crushed red pepper in a mini food processor until a coarse paste forms, about 10 seconds. Add remaining 2 tablespoons oil, and process until creamy and mostly smooth, about 40 seconds. (Alternatively, pound and mash garlic, anchovies, capers, and crushed red pepper using a mortar and pestle until a coarse paste forms, about 1 minute and 30 seconds. Add remaining 2 tablespoons oil, and continue to pound and mash until creamy and mostly smooth, about 2 minutes.
Step 3
Arrange lamb on a large baking sheet lined with parchment paper. Rub lamb evenly with garlic-caper paste. Roast in preheated oven on middle rack until a thermometer inserted in thickest portion of chops registers 110°F, 12 to 16 minutes. Remove lamb from oven; let rest until temperature stops rising and begins to fall, 5 to 10 minutes. Increase oven temperature to high broil; preheat 5 minutes. Return lamb to oven on top rack. Broil until lamb is golden and sizzling and a thermometer inserted in thickest portion of chops registers 120°F, 2 to 3 minutes. Remove from oven; transfer lamb to a cutting board, and let rest 5 minutes. Cut each lamb chop in half between ribs; serve with herb mixture and lemon wedges. Garnish with additional fresh herbs.

Make Ahead

Lamb may be seasoned with garlic-caper paste and refrigerated up to 12 hoursahead. Let come to room temperature before cooking.

Wine

Peppery, cold-climate Syrah: 2017 Ferraton Père & Fils La Matinière Crozes-Hermitage.

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sheryl

04/14/2021

Followed the recipe ingredients, but also followed Anonymous' cooking suggestions and got perfectly medium rare, ridiculously delicious lamp chops. The best we've ever had.

Anonymous

04/05/2021

The lamb chops were delicious! Made it for family Easter dinner. Followed recipe exactly and wouldn’t change a thing. The doneness of the meat was perfect. I wonder if for some who found it too rare that they didn’t cut the chops but cooked it as a whole rack? Don’t know but it tasted like something I would order at a fancy restaurant. Thank you F&W!

wls43fc316c042c

04/03/2021

As noted by others, this was extremely rare. Also, parchment paper + gas broiler flame = FIRE (I should have remembered the title of "Fahrenheit 451"). I would make this again, but try using the other commenter's suggested reverse-sear method (and aluminum foil).

Ann Gallant

04/02/2021

I loved the results of this recipe. Did not make any changes although I might change the balance of the sauce to increase the mint flavor. But perhaps not...making for my book club next week. Thank you.

Anonymous

03/27/2021

Very tasty dish that we will make again!. But there were some problems with the recipe. First of all, I think the temperature at which the rack is being cooked is a tad high. I have been reverse searing steaks and reverse cooking roasts for several years and the usual recommended oven temperature for the first step is about 200-250°F. I actually used 190°F and it took about 35 minutes for the core of the rack to reach 110°F. The other problem is the final pull temperature for the rack in the outside browning step. First of all, I elected to finish the chops on a very hot plancha in my outdoor gas BBQ. It worked well but the final product was way too rare. When we made this again, in the second cooking step, I will pull from the first step at 112°F and finish in the second step to a core temperature of 127°F. The following information about lamb doneness is from the Thermoworks, who, by the way, make the excellent probe thermometer that I used in the recipe.

Lamb Roast Doneness Temperature Chart
Rare 120-129°F (49-54°C)
Medium Rare 130-134°F (55-57°C)
Medium 135-144°F (58-62°C)
Medium Well 145-154°F (63-67°C)
Well Done 155-164°F (68-73°C)

And, I think you are very correct in recommending the use of a probe thermometer for this recipe because without one, it is impossible to precisely pull the chops at the proper temperature

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Double-Cut Lamb Chops with Garlic-Caper Rub

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Wine

Reviews (5)

All Reviews for Double-Cut Lamb Chops with Garlic-Caper Rub

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Double-Cut Lamb Chops with Garlic-Caper Rub

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Wine

Reviews (5)

All Reviews for Double-Cut Lamb Chops with Garlic-Caper Rub