Pan Seared Lamb Chops with Lemon Caper Sage Butter

By á-25087

Please a crowd with these juicy Pan Seared Lamb Chops with Lemon Caper Sage Butter.

Ingredients

• 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

Preparation

Step 1

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.