ZHUZH UP YOUR LAMB CHOPS!!!

There are a few things that make this recipe from my new cookbook, More Is More, a total banger: (1) the garlicky rosemary marinade that the chops get smothered in before going in the oven; (2) the jarred artichokes that get seared until crisp and caramelized (the ultimate artichoke level-up); (3) the anchovy/caper/red wine vinegar sitch that soaks into the beans and becomes a sauce for the fatty lamb chops. As someone who has historically not been the biggest fan of lamb, I can assure you this recipe is a really freakin’ good time.

PRODUCE
3 large rosemary sprigs
4 garlic cloves
1 bunch of mint
PROTEIN
2 (8-rib) racks of lamb (2 pounds)
PANTRY
1⁄3 cup plus 3 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and freshly ground black pepper
1 (12-ounce) jar marinated artichokes
1 (15.5-ounce) can butter or cannellini beans
3 tablespoons capers in brine, drained  6 oil-packed anchovy fillets
1⁄4 cup red wine vinegar, plus more as needed

Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Daniel Weingarten
Motion GFX Designer: Mack Johnson
Colorist: Max Karpylev (Mopinset Color)
Producaaa: Ben Persky
Thumbnail: Daniel Weingarten

Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime

[CarlaLalliMusic]

cutie patootie! i'm verklempt love you & miss you and happy i could be on your lamb journey xoxo

[jonathoncunningham]

The recipe looks great and your sound, videography, and editing is officially awesome! Congrats to you and your team for your hard work 🎉

[ozcameraman]

So good. Never would have thought to try this recipe if not for Molly's take. Now everyone in the family loves lamb chops! 🙂

[annabollein]

Made this last night for my husband’s birthday and it. Was. Spectacular. We both agreed we’d never had anything quite like it. Also took it out at 128 and after resting 10 minutes it was perfect. Molly has incredible recipes, I’ve made a few and have never been disappointed. Try this!

[campbellmer]

I am liking the breakdown of the main “lessons” - eg bangin bechamel, panko is life

[LGLcreations]

Cutting the lamb racks that way made it look like a bunch of bear paws/claws in the pan 😂. Love it.

[brendanhoffmann]

lamb is my favourite meat. It's what you're used to and I grew up eating a lot of lamb. In Australia it is very popular.

[kathrynsmith]

Was already planning on making this on Sunday and now I got the video to go with it :) First time cooking a rack of lamb and last week was my first time frying chicken with the Party Chix recipe (fueled by Yummy juice). Excited for this flavor bomb!

[andressy]

Imagine my surprise thinking I was finally going to be able to zhuzh my lamp chops only find a recipe for lamb chops!

[gesarenyandusi]

I'm loving the new editing and production 🙌🏾 and enjoying the recipes always😊

[knbKaren]

Love, love, this! This weekend for sure, if I can find decently priced lamb. It's kinda crazy right now, even local.

[michelleread]

Girl, I think you just inspired me to tackle lamb pops. Looks so good 😋

[beneditsmusic]

Watching this while eating my frozen nugs fresh out of the air fryer

[christophergrote]

Always wondered about the spelling of the word "Zhuzh"

[heatherwinter]

Love the additions to the production of your videos! The outline is awesome… I love knowing the takeaways. Great job!

[friedelr]

wait but what's the oven temp and how long in there?? I'm just going off vibes

[BPBrousseau]

Lamb is my absolute favorite protein -will be trying this soon. Any chance of a riff on a J. Kenji recipe to match his pasta stir-fry?

[theParkerCooper]

I had no idea you and Carla were friends! Two of my favorite food influencers

[jimjames]

you are on the way of making Martha Stewart look like a popper. keep it up. you're great.

[Quint-fgzl]

this looks incred!! i made your spiced herby meatballs with the pickle salsa last night and it was also incred