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 levelup); (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 (8rib) racks of lamb (2 pounds)
PANTRY
1⁄3 cup plus 3 tablespoons extravirgin olive oil, plus more as needed
Kosher salt and freshly ground black pepper
1 (12ounce) jar marinated artichokes
1 (15.5ounce) can butter or cannellini beans
3 tablespoons capers in brine, drained 6 oilpacked anchovy fillets
1⁄4 cup red wine vinegar, plus more as needed

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Hit The Club: https://mollybaz.com
Cook This Book: https://mollybaz.com/cookthisbook/
Snag Some Merch: https://shopmollybaz.com

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