• 4 double-rib or large shoulder lamb chops or 8 rib or loin lamb chops
• Salt and freshly ground black pepper
• 1 clove garlic, peeled
• 2 or more anchovy fillets
• 1/2 cup fresh parsley leaves
• 1 Tbs each extra virgin olive oil
• Lemon wedges for serving

1.  Using the food processor, puree 2 or more anchovy fillets, 1/2 cup fresh parsley leaves, 1 tablespoon each extra virgin olive oil and freshly squeezed lemon juice, the garlic clove, and a good sprinkling of salt and pepper.  Rub the chops with half of the mixture; if you have time, marinate for an hour or so.

2.  Heat a gas or charcoal grill or the broiler until moderately hot for double chops or very hot for single chops and put the rack about 4 inches from the heat source.

3. Grill or broil the chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides.  Baste the chops frequently with the remaining herb mixtureIf they are single chops, allow no more than 2 or 3 minutes per side (even that may be too much).  With double chops, there is a greater margin for error, but cooking time will most likely still be less than 10 minutes.

4.  Serve with lemon wedges and sprinkled with chopped fresh parsley leaves.