1/4 cup pure olive oil
One 2-ounce can oil-packed anchovies, oil reserved
2 red jalapeños, thinly sliced (use less for less heat)
5 garlic cloves, thinly sliced
1T fresh chopped mint leaves
1 T fresh chopped marjoram leaves
6 lamb rib chops
Salt & freshly ground black pepper
In a small bowl, combine the olive oil with the anchovy oil and jalapeños. On a cutting board, chop half the anchovies with the garlic, mint and marjoram until minced and add to the bowl.(set aside rest of anchovies for another recipe). Arrange the lamb chops in a baking dish, top with the marinade and turn to coat. Cover with plastic wrap and refrigerate overnight. Bring to room temperature before grilling.
Scrape the marinade off the lamb and season the chops with salt and black pepper. Grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, about 6 minutes. Transfer the chops to a platter and let rest for 5 minutes before serving.