SEARED LAMB CHOPS w/ANCHOVY, CAPERS & SAGE

By BobD

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.

Details

Servings 2
Adapted from nytimes.com

Preparation

Step 1

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.