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.

Active Time:
35 mins
Total Time:
55 mins


  • .50 cup finely chopped mixed tender fresh herbs (such as flat-leaf parsley, chives, and mint), plus more for garnish

  • 6 tablespoons 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


  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.

  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.

  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.

    Double Cut Lamp Chops with Garlic Caper Rub
    Photo by Greg DuPree / Food Styling by Chelsea Zimmer/ Prop Styling by Heather Chadduck Hillegas

Make Ahead

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


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

Related Articles