Pan Seared Lamb Chops with Lemon Caper Sage Butter
Please a crowd with these juicy Pan Seared Lamb Chops with Lemon Caper Sage Butter.
- 4 lamb loin chops, about 1-1/2-inch thick
- salt and freshly ground black pepper, to taste
- 2 tablespoons butter, cut into chunks
- 1 generous tablespoon capers, drained but not rinsed
- 2 tablespoons fresh lemon juice
- 1 generous tablespoon chopped fresh sage
- zest of 1/2 lemon
- olive oil
Half an hour before you’re ready to cook the lamb chops, remove from fridge and let them sit at room temperature. When ready to cook, pat chops dry with a paper towel. Brush them with a little olive oil and season with salt and pepper on both sides.
Heat skillet. If using an All-Clad stainless skillet, heat over medium flame. For other skillets, use medium-high flame. When pan is hot, add enough oil to coat the bottom of the pan. Add chops to pan and cook undisturbed until nicely browned on one side, about 4 minutes. Turn and cook undisturbed on other side, 3 to 4 minutes for medium-rare. Transfer to plate and tent with foil.
Meanwhile, make sauce. Melt butter in a saucepan over low heat. Add capers and cook until just heated through, 1 or 2 minutes. Remove from heat and stir in lemon juice and sage.
Transfer chops to individual dinner plates, 2 per serving. Spoon lemon caper sage butter over chops, sprinkle with lemon zest and serve.
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