Directions

1. Arrange the rib chops in a dish and lightly season with salt and pepper. For the gremolata, peel and finely chop the garlic and add to a bowl. Juice and zest the lemon. Sprinkle the lemon zest over the parsley and chop finely. Add the herbs, zest and lemon juice to the garlic.
2. Roughly chop the capers and anchovy fillets and add to the bowl. Season with black pepper but no salt. Pour in the olive oil and stir to combine. Spoon the gremolata over the lamb chops and leave to marinate for at least an hour.
3. Grill the chops over high to medium coals, making sure to crisp the fat that runs along the outer side. Serve with extra lemon wedges, a chopped fennel salad and roasted sweet potatoes.