Grilled Baby Lamb Loin Chops with Sugar Snap Peas, Baby Summer Squashes, Mint and Eight-Anchovy Dressing,

Photo by Michael Piazza / Styled by Catrine Kelty

An early-summer supper making the most of the overlapping sugar snap and baby squash crops, and the wonderful pairing of anchovies with lamb. Serve with boiled new potatoes and don’t skimp on the mint leaves.

Serves 4–6

8 lamb loin chops
sea salt and freshly ground black pepper
½ cup Eight-Anchovy Dressing
1 pound sugar snap peas, trimmed
extra virgin olive oil
1 lemon, quartered
2 pounds mixed baby squash: Cousa, zucchini, summer squash, pattypan and/or crookneck
1-2 cups fresh mint leaves

Light a charcoal or gas grill or preheat a stovetop grill pan to smoking. Season the lamb chops with salt and pepper and spread 1–2 tablespoons Eight-Anchovy Dressing evenly across the 8 chops. Let sit at room temperature to marinate for about 20 minutes while you prepare the remaining ingredients.

Slice the sugar snap peas lengthwise and add to a bowl; season with salt and pepper and a drizzle of olive oil and lemon juice and set aside. If the baby squash are small enough, you can grill them whole; otherwise, slice them lengthwise as well. Toss with olive oil, salt, pepper and lemon juice and grill until lightly charred. Removed from the grill and cut into chunks; add to the sugar snaps, toss and set aside.

Grill the lamb chops until medium rare, about 4–5 minutes per side depending on the thickness, or until they reach 130°F on a meat thermometer. Let rest for 5–10 minutes before serving.

On a platter, arrange the chops with the dressed peas and grilled squash, dollop the remaining Eight-Anchovy Dressing over everything and scatter with mint leaves. Serve with lemon wedges at the table and a bowl of buttered, boiled new potatoes.

This recipe appeared in the Summer 2026 issue as part of a larger story: One Ingredient, Eight-Anchovy Dressing.