Agnello con Salsa Capperi -- Lamb with Caper Sauce

• 2 tbsp. olive oil
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. oregano
• 2 cloves garlic, minced
• 1 md. lemon, sliced thin
• 8 to 10 anchovy fillets, flat, mashed
• 2 cloves garlic, crushed
• 1 tsp. oregano
• 2 tbsp. capers, not drained
• 1-1/3 tbsp. lemon juice
• 16 lamb chops, loin, about 1/2 to 3/4-inch thick

1. Marinade: Mix all ingredients, except the lemon, in a large bowl.
2. Mix well.
3. Once mixed, place all lamb chops into the bowl, and stir to coat all the chops.
4. Add the lemon slices.
5. Cover and refrigerate 4-6 hours or better, overnight.
6. Sauce: Mix all ingredients of sauce in a large bowl.
7. Mix well.
8. Once the lamb chops have marinated, and immediately before cooking, dip each chop into the sauce, making sure each chop gets completely coated.
9. Final Preparation: Place the sauce dipped lamb chops on a broiler rack and broil, at 500F, for about 10-12 minutes.
10. Dont place rack to close to the heat source.
11. Remove the rack form the broiler at this time, and dip each chop into the sauce, a second time.
12. Broil the other side of the chop for approximately 8-10 minutes.
13. Heat the anchovy-Caper Sauce mixture, and serve as a sauce with the chops.
14. Note: Can be cooked on an outdoor or barbeque grill equally well.
15. Watch for flareups if using an outdoor grill.

olive oil, salt, pepper, oregano, garlic, lemon, anchovy, garlic, oregano, capers, lemon juice, lamb chops

Taken from www.foodgeeks.com/recipes/18812 (may not work)