Seared Lamb Chops With Anchovies Capers And Sage Recipes

SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE

Seared Lamb Chops With Anchovies, Capers and Sage image

The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don't like anchovies, then tell them when only the lamb bones remain.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, main course

Time 35m

Yield 2 servings

Number Of Ingredients 10

Ingredients

6 baby lamb chops (1 1/4 pounds)
Salt
pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
1/8 teaspoon red pepper flakes
2 garlic cloves, finely chopped
Lemon wedges, for serving

Steps:

Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.

Nutrition Facts : @context http, Calories 995, UnsaturatedFat 52 grams, Carbohydrate 7 grams, Fat 93 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 777 milligrams, Sugar 0 grams

SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE

SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE image

Categories Lamb Fry

Yield 2 servings

Number Of Ingredients 9

Ingredients

6 baby lamb chops (1 1/4 pounds)
salt and pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
1/8 teaspoon red pepper flakes
2 garlic cloves, finely chopped
lemon wedges, for serving

Steps:

1. Rinse the lamb chops and pat dry. Seaon with salt and pepper and let rest for 15 minutes. 2. Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes. 3. Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare. 4. Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with lemon wedges.

SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE

SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE image

Categories Lamb

Yield 2

Number Of Ingredients 9

Ingredients

6 baby lamb chops (1 1/4 pounds)
Salt and pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
1/8 teaspoon red pepper flakes
2 garlic cloves, finely chopped
Lemon wedges, for serving.

Steps:

1. Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes. 2. Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes. 3. Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare. 4. Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.

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Pat the lamb chops dry and season them well with salt and pepper. Let them rest for 15 minutes.
Over medium high heat, warm a skillet (I use cast iron) large enough to hold all of the chops in one layer. Add the oil and when it shimmers add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
Arrange the chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over and toss the sage leaves and pepper flakes into the pan. Cook until the lamb reaches the desired done-ness, about 2 minutes for medium rare.
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