For a quick dinner with a little bit of panache, a lamb chop is just the ticket. I’m particularly fond of Costco’s loin lamb chops that have been perfectly trimmed. Two or three of these at a sitting are a fine meal and quite budget friendly. The last time I did the math, each individual chop cost $1.75. Not bad at all. The only problem I have had is that try as I might, I’ve never cracked the code to make them anything but a simply grilled lamb chop. I’ve soaked them in Worcestershire sauce but that’s about it. So I was pleased to come across this Melissa Clark take on lamb chops. Ms. Clark of the New York Times is a particular favorite of mine. She is a genius at uncomplicated, almost fast, food. And this recipe comes together in about 35 minutes always a plus when you’re pressed for time.
|Capers, the way you likely know them…|
I thought seriously of changing the title of the recipe to put the anchovies in last place because heaven knows they turn off a lot of people. In Ms. Clark’s original article, she even advises not telling anchovy haters that they’re in the dish until only the bones remain. This is really a shame. Yes, anchovies are super salty and ‘fishy’ but they break down quickly adding deep flavor to any dish. That’s The second element Ms. Clark adds are capers. These little green flavor enhancers are actually pickled flower buds. They’re a very pretty plant and I
|Caperberries growing on a wall in Italy|
was astonished, when visiting my Italian family, to have them pointed out to me by Sofia. They were growing on a wall in the heart of Milano. Capers give a burst of flavor to any dish which is precisely what they do here. Finally, there’s sage. The sage adds yet another subtle layer of flavor. Altogether I was very pleased with how my lamb chops tasted. I did alter the recipe slightly. Lately, I finish anything I sear in a hot oven for just five minutes or so. I am delighted with the results when I do. Give this one a try next time you serve lamb chops. Here is the recipe.
Recipe for Seared Lamb Chops with Anchovies, Capers and Sage from Melissa Clark Takes 35 minutes. Serves 2.
6 baby lamb chops (1 1/4 pounds)
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
⅛ teaspoon red pepper flakes
2 garlic cloves, finely chopped
Lemon wedges, for serving
1. Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
2. Pre heat oven to 400 degrees
3. Over medium-high heat, warm an ovenproof 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.
4. 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. Put the lamb into the oven for five minutes to finish cooking.
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 if you like.