Lemongrass adds a minty, citrus-forward flavor to these quick-cooking lamb chops. The marinade also includes ginger, soy sauce, garlic, green chile and cumin, while mirin adds a touch of sweetness.

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Arrange the lamb fat-side down on a rack set over a rimmed baking sheet. Spread the herb butter all over the lamb, leaving a 1-inch border. Refrigerate until the butter is semifirm, 30 minutes.

Preheat the oven to 375°. In a food processor, combine the anchovies with the garlic, thyme, rosemary, orange zest and olive oil and process to a smooth paste.

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