Anchovy Marinated Lamb Chops | recteq

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Difficulty: Beginner

Lamb

Anchovy Marinated Lamb Chops

Chef John

Prep Time: 1 hrs

Cook Time: 20 min

Difficulty: Beginner

Tender lamb is marinated in a bold blend of anchovy, herbs, and citrus, then grilled hot for the perfect seared finish.

Instructions

Step 1: Using the recteq Chef Knife, dice anchovy super fine and add to a medium mixing bowl.
Step 2: Add, oil, garlic, rosemary, thyme, lemon juice, vinegar and Chef John's Soul Powder. Whisk well until all ingredients are well combined.
Step 3: Add lamb to zip top bag. Pour marinade over top of lamb and seal the bag making sure all the extra air is out of the bag. Place in refrigerator for at least an hour.
Step 4: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 475°F.
Step 5: Remove the lamb from the zip top bag and remove any excess marinade. Place lamb on recteq and allow it to cook for 4-5 minutes a side. Cook to an internal temp of 120°F.
Step 6: Remove lamb from recteq and allow to rest for 5-8 minutes before serving.

Ingredients

Serving Sizes

2 Lamb Chop Rack
8 Anchovy Filets, diced fine
¹/₂ cup(s) Olive Oil
3 tablespoon(s) Garlic Paste
1 Rosemary Sprig(s)
1 Thyme Sprig(s)
4 tablespoon(s) Lemon Juice
1 tablespoon(s) Red Wine Vinegar
1 tablespoon(s) Chef John's Soul Powder Rub

Tools Needed

Step 1: Using the recteq Chef Knife, dice anchovy super fine and add to a medium mixing bowl.
Step 2: Add, oil, garlic, rosemary, thyme, lemon juice, vinegar and Chef John's Soul Powder. Whisk well until all ingredients are well combined.
Step 3: Add lamb to zip top bag. Pour marinade over top of lamb and seal the bag making sure all the extra air is out of the bag. Place in refrigerator for at least an hour.
Step 4: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 475°F.
Step 5: Remove the lamb from the zip top bag and remove any excess marinade. Place lamb on recteq and allow it to cook for 4-5 minutes a side. Cook to an internal temp of 120°F.
Step 6: Remove lamb from recteq and allow to rest for 5-8 minutes before serving.

Chef Pairings

Slice and serve with roasted vegetables or a fresh herb-topped salad with a squeeze of lemon for the whole plate.