Double-Cut Lamb Chops with Garlic-Caper Rub
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.
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Recipe Summary
Ingredients
Directions
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.