Food Recipes Dinner Meat Dishes Double-Cut Lamb Chops with Garlic-Caper Rub 4.3 (7) 7 Reviews Punchy anchovies and garlic mellow during their short cook time, adding umami to double-cut lamb chops. By Mary-Frances Heck Mary-Frances Heck Mary-Frances Heck is a chef and freelance food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, “Sweet Potatoes: Roasted, Loaded, Fried and Made into Pie.” Food & Wine's Editorial Guidelines Updated on February 26, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Active Time: 35 mins Total Time: 55 mins Yield: 4 servings Notes from the Food & Wine Test Kitchen Reverse-searing using the broiler results in perfectly cooked lamb with a crispy exterior; use a probe thermometer to monitor the internal temperature for best results. Serve the carved chops over cooked orzo to balance out the meal. Make ahead Lamb may be seasoned with garlic-caper paste and refrigerated up to 12 hours ahead. Let come to room temperature before cooking. Suggested pairing Christopher Bates of Element Winery in New York recommends a cool-climate Syrah from the Finger Lakes or Northern Rhône to pair with the lamb chops. "I love amplifying it with savory, briny flavors like capers," says Bates. Try 2017 Ferraton Père & Fils La Matinière Crozes-Hermitage for a peppery, cold-climate Syrah. Ingredients 1/2 cup finely chopped mixed tender fresh herbs (such as flat-leaf parsley, chives, and mint), plus more for garnish 6 tablespoons extra-virgin olive oil, divided 1/4 cup drained and rinsed capers, divided 1 tablespoon plus 1 teaspoon grated lemon zest plus 2 tablespoon fresh lemon juice, plus 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 (about 8 double-cut chops from 2 racks), frenched Directions Preheat oven to 400°F with 1 rack in middle position and one 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. 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. 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. Photo by Greg DuPree / Food Styling by Chelsea Zimmer/ Prop Styling by Heather Chadduck Hillegas Originally appeared: April 2021 Rate It Print