Double Cut Lamb Chops with Garlic Caper Rub
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
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