Anchovies-rosemary Lamb Chops

Ingredients

• Servings: 4
• 14 anchovy fillets, finely chopped
• 1/2 cup finely chopped fresh rosemary
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 6 cloves garlic, minced
• 4 (1-inch thick) bone-in lamb chops
• coarse salt and ground black pepper to taste
• butter-flavored cooking spray (such as pam®)

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 2 hrs 35 mins


• whisk anchovies, rosemary, olive oil, vinegar, and garlic together in a large bowl; pour into a resealable plastic bag.
• season lamb chops with coarse salt and ground black pepper; add to the plastic bag with the marinade, squeeze out as much air from bag as possible, and seal. turn bag a few times to assure chops are coated in marinade.
• marinate chops in refrigerator at least 2 hours.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler. prepare a jelly roll pan with cooking spray.
• remove lamb chops from the marinade and shake off excess moisture. discard the remaining marinade.
• cook under the broiler until no longer pink in the center, 6 to 7 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).