When Kenneth from The Butcher’s Market handed us a rack of lamb chops, we have to admit we felt a little terrified! My mom and I love lamb chops but have never cooked them at home. We love the team at The Butcher’s Market for consistently pushing us outside of our comfort zone (like the time they had me taste an ostrich burger- quite delicious actually).
They provided us with a great recipe to try and it was the perfect one to ease us into the world of lamb chops.
It starts with the rub.
Create a paste by processing together some garlic, anchovies, capers, crushed red pepper, and oil. We didn’t have anchovies and the original recipe noted that they were optional so we proceeded without them.
However, after preparing them to completion, we realized it would have been even better with the anchovies included. Next time, we will use them! Isn’t it great that we learn these lessons so you don’t have to?!
Rub this paste on double cut lamb chops while the oven preheats to 400 degrees.
Make a flavorful herb mixture.
Finely chop fresh herbs such as parsley or mint. Wisk the chopped herbs together with oil, capers, lemon zest and juice, crushed red pepper, and black pepper. Add salt to taste. This is my favorite part of the recipe! The lemon is the perfect touch.
Cook the lamb chops.
Rub the garlic paste on the lamb chops and cook them for about 14 minutes or until the internal temperature reaches 110 degrees. Let them rest for about 5 minutes while you set your oven to broil. Broil for 2-3 minutes until the internal temperature reaches 120 degrees.
I love this process of broiling the lamb chops at the end. Y’all know my mama and I love a good char on our meat! It reminds me of when The Butcher’s Market taught me how to reverse sear my steak!
Serve with the fresh herb mixture and enjoy.
The finished product looks and tastes so impressive! We were pretty proud of ourselves and we can’t wait to experiment more in the kitchen with lamb chops!
Garlic Caper Lamb Chops
Ingredients
- 2 pounds lamb chops double cut
- 2/3 cup extra virgin olive oil
- 1/4 cup capers drained and rinsed
- 1 1/2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper
- salt, to taste
- 8 garlic cloves
- 4 anchovy fillets drained
Instructions
- Preheat oven to 400 degrees.
- Whisk together chopped herbs, 1/4 cup oil, lemon zest and juice, 2 tablespoons capers, black pepper, salt, and crushed red pepper. Set aside
- Place garlic, anchovies, 1/8 tsp of crushed red pepper, 2 tbsp of capers, and 5 tbsp of oil into a food processor and blend until a paste forms.
- Place double cut lamb chops on a baking sheet and rub each evenly with the paste.
- Cook lamb chops in the preheated oven for about 14-16 minutes.
- Let lamb chops rest for a few minutes while you set the oven to broil. Broil lamb chops for 2-3 minutes until an internal temperature of 120 degrees is reached.
- Cut each lamb chop between the ribs and serve with herb mixture on top. Garnish with fresh lemon slices!
Just learning how to cook and I haven’t dared to do chops yet but this made it feel doable. Thank you.
Glad we could help, Gid. Good luck on your culinary journey!