DOUBLE-CUT LAMB CHOPS WITH GARLIC-CAPER RUB

Double-Cut Lamb Chops with Garlic-Caper Rub image

Categories Lamb Casserole/Gratin Spring Dinner Broil Low/No Sugar

Number Of Ingredients 10

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Ingredients

1/2 cup ½ cup finely chopped mixed tender fresh herbs (such as flat-leaf parsley, chives, and mint), plus more for garnish
6 tablespoons 6 tablespoons s extra-virgin olive oil, divided
1/4 cup ¼ cup drained and rinsed capers, divided
1 1/3 tablespoon 1 tablespoon plus 1 teaspoon grated lemon zest plus 2 tablespoon fresh lemon juice, plus lemon wedges, for serving
1/4 teaspoon ¼ teaspoon black pepper
1/4 teaspoon ¼ teaspoon crushed red pepper, divided
1/2 teaspoon Kosher salt, to taste
8 cloves 8 medium garlic cloves
4 pieces 4 anchovy fillets, drained
2 pounds 2 pounds double-cut lamb chops (about 8 double-cut chops from 2 racks), frenched

Steps:

Step 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.
Step 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.
Step 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.
Make Ahead Lamb may be seasoned with garlic-caper paste and refrigerated up to 12 hoursahead. Let come to room temperature before cooking.
Wine Peppery, cold-climate Syrah: 2017 Ferraton Père & Fils La Matinière Crozes-Hermitage.