Grilled Lamb Chops with Garlic, Chiles and Anchovies

• 3/4 cup pure olive oil
• One 2-ounce can oil-packed anchovies, oil reserved
• 3 red jalapenos, thinly sliced
• 8 garlic cloves, thinly sliced
• 1/4 cup packed mint leaves
• 1 tablespoon packed marjoram leaves
• 24 baby lamb rib chops (about 3 ounces each)
• Salt and freshly ground black pepper

1. In a small bowl, combine the olive oil with the anchovy oil and jalapenos.
2. On a cutting board, chop the anchovies with the garlic, mint and marjoram until minced and add to the bowl.
3. Arrange the lamb chops in a baking dish, top with the marinade and turn to coat.
4. Cover with plastic wrap and refrigerate overnight.
5. Bring to room temperature before grilling.
6. Light a grill.
7. Scrape the marinade off the lamb and season the chops with salt and black pepper.
8. Grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, about 6 minutes.
9. Transfer the chops to a platter and let rest for 5 minutes before serving.

olive oil, anchovies, red jalapenos, garlic, mint, marjoram, chops, salt

Taken from www.foodandwine.com/recipes/grilled-lamb-chops-garlic-chiles-and-anchovies (may not work)