Lamb Chops with a Garlic-Caper Seasoning Duo

Delectable Double-Cut Lamb Chops with Garlic-Caper Marvel

To create this exquisite dish, here’s what you’ll need:

• 1/2 cup finely chopped fresh tender herbs (like flat-leaf parsley, chives, and mint), plus extra for garnish
• 6 tablespoons extra-virgin olive oil, divided
• 1/4 cup drained and rinsed capers, divided
• 1 tablespoon and 1 teaspoon finely grated lemon zest, along with 2 tablespoons of fresh lemon juice and lemon wedges for serving
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper, divided
• Kosher salt, to taste
• 8 medium garlic cloves
• 4 anchovy fillets, drained
• 2 pounds double-cut lamb chops (approximately 8 chops from 2 racks), frenched

Cooking Time and Preparation Steps

Begin by preheating your oven to 400°F (200°C) with one rack positioned in the middle and another about 4 inches from the broiler. In a medium bowl, whisk together the finely chopped herbs, 1/4 cup of olive oil, 2 tablespoons of capers, lemon zest, lemon juice, black pepper, and an eighth of a teaspoon of crushed red pepper. Season the mixture with kosher salt to your liking, and set it aside.

In a mini food processor, blend the garlic cloves, anchovy fillets, remaining 2 tablespoons of capers, and an eighth of a teaspoon of crushed red pepper until the mixture turns into a coarse paste (this should take roughly 10 seconds). Pour in the remaining 2 tablespoons of olive oil and continue processing until it's creamy and mostly smooth, taking about 40 seconds. Alternatively, use a mortar and pestle for a more traditional method, mashing the ingredients together for about 1 minute and 30 seconds before adding the oil.

Next, line a large baking sheet with parchment paper and arrange the lamb chops on it. Generously smear the garlic-caper paste all over the lamb. Roast in the preheated oven on the middle rack until an instant-read thermometer inserted into the thickest part of the lamb reads 110°F (about 12 to 16 minutes). Once done, remove the lamb and allow it to rest while the temperature stabilizes for 5 to 10 minutes.

Increase the oven's heat to the high broil setting. After letting it preheat for 5 minutes, place the lamb on the top rack. Broil for 2 to 3 minutes until the lamb is beautifully golden, sizzling, and a thermometer reads 120°F in the thickest part. Remove from the oven, transfer the lamb to a cutting board, and let it rest for an additional 5 minutes before slicing each chop in half between the ribs. Serve with the herb mixture and lemon wedges, garnishing with extra fresh herbs.

Tips for Perfectly Cooked Lamb

For a flawless outcome, try reverse-searing the lamb using your broiler for that ideal crispy exterior. A probe thermometer is your best companion in ensuring the internal temperature is just right. To elevate this dish further, consider serving the chops over a bed of cooked orzo, balancing the flavors perfectly.

If you're preparing ahead, the garlic-caper paste can be applied to the lamb up to 12 hours prior to cooking—just let it come to room temperature before roasting to ensure optimal flavor and texture.