Seared Lamb Chops With Anchovies, Capers and Sage
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6baby lamb chops (1¼ pounds)
- Salt
- pepper
- 3tablespoons extra-virgin olive oil
- 3anchovy fillets
- 3tablespoons drained capers
- 15sage leaves
- ⅛teaspoon red pepper flakes
- 2garlic cloves, finely chopped
- Lemon wedges, for serving
Nutritional analysis per serving (2 servings)
921 calories; 82 grams fat; 30 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 40 grams protein; 785 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
Very good, as almost everyone agrees. Go light on salting the chops in step 1, although I didn't find the end result overly salty. The biggest change I would make is in the final step. Adding the garlic to the hot oil will burn it in seconds. Instead, empty the pan, including the oil, then pour in a good splash of white wine along with the garlic. You'll deglaze all those yummy drippings and cook the garlic more gently. When the wine reduces to a syrup, pour it over the chops.
I wish I could upload audio of my boyfriend and I moaning for 20 minutes straight while we ate this. I'd file this recipe under "Holy Experiences," right next to Brittany Howard and psilocybin.
Come for the lamb—stay for the fried capers.
My husband just cooked this and it was a hit! It has a deep roast lamb flavour with only ten minutes cooking time. He altered it slightly by using 4 chops, 1.5 tbs capers, 1.5 anchovies and salting just one side of each chop. Wasn't too salty. He deglazed the pan with some white wine and lemon juice. I will be requesting this one again!
I usually make these with thick loin chops so the fat content is a lot less - this requires a couple of small adjustments. 1. After browning the chops, finish in the oven for an additional 5 min depending on how thick the chops 2. Add additional olive oil before you add the sage. 3. The pan may be dry when you remove it from the oven, so add white wine a second after the chopped garlic goes in the pan. Lemon is also a great addition.
Really excellent. I usually make this with thick cut lamb chops so the cooking time is different and (bc of the lower fat in the chops) so I usually pop them in the oven to finish. The fats in the pan could get
Made it with lamb stew cuts and it was delicious.