Rating: 5 stars
30 Ratings
  • 5 star values: 30
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 30 Ratings

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. More Lamb Recipes

Best New Chef 2008: Ethan Stowell
Ethan Stowell
July 2011

Gallery

Credit: © John Kernick

Recipe Summary

total:
30 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement