| Level: | Easy |
| Total: | 2 days 35 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 3 quarts vegetable or other neutral-flavored oil
- 2 cups garlic cloves, smashed
- 2 handfuls black peppercorns
- 1 shallot, peeled and sliced
- 1 bunch fresh rosemary, chopped
- 1 bunch fresh thyme, chopped
- 6 pounds baby lamb chops
- 1 cup extra-virgin olive oil
- 1/2 cup lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons diced shallot
- 1 tablespoon chopped garlic
- 1 bunch fresh mint, chopped
- 2 cups chopped marinated white anchovies
- Salt and freshly ground black pepper
Instructions
- For the lamb: Mix together the oil, garlic, peppercorns, shallots, rosemary and thyme in a large bowl and add the chops. Marinate, covered and refrigerated, at least 2 full days but no longer than 4 days.
- Prepare a grill for cooking over medium-high heat. Remove the chops from the marinade and scrape off any solids. Grill the chops to medium-rare, turning once, about 10 minutes total.
- For the vinaigrette: Put the olive oil, lemon juice, mustard, shallots, garlic and mint in a bowl; whisk to combine. Stir in the anchovies and season to taste with salt and pepper. Drizzle the vinaigrette over the lamb chops before serving.
Reviews
While this was good, I didn’t feel that two days of marinating made much difference in the flavor. Kind of a long wait for not nothing.