Dinner Tonight: Lamb Chops with Garlic and Anchovies Recipe

Preheat the oven to 425 degrees. Break up the head of garlic into cloves, but don’t peel them. Just give them a good whack to slightly crush them. Heat the oil in an iron skillet set over medium high heat. Toss in the garlic cloves and sauté until slightly browned, about 3-4 minutes. Add the chops. Sear on both sides for about a minute or two, until browned. Season with salt and pepper after a side has cooked. Remove the chops and garlic. Pour in the wine and let reduce by half. Dump the chops and garlic back into the skillet and add the chopped anchovy filets. Place the iron skillet in the oven and roast for 15-20 minutes, basting half-way. My own chops were done much closer to 15. Serve the chops with the sweet garlic piled on top and some of the liquid leftover from the roast.