PAN SEARED LAMB CHOPS WITH LEMON CAPER SAGE BUTTER RECIPE - (4.4/5)
Provided by á-25087
Number Of Ingredients 8
Steps:
- 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.
PORK CHOPS IN LEMON-CAPER SAUCE
Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."
Provided by Sam Sifton
Categories dinner, easy, weeknight, meat, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
- Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
- Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.
BROILED LAMB CHOPS WITH LEMON CAPER SAUCE
Provided by Global Cookbook
Number Of Ingredients 5
Steps:
- Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 min. Turn the chops, broil them for 4 min more for medium-rare meat, and let them stand for 5 min. While the chops are standing, in a small saucepan heat the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them. Serves 2.
Nutrition Facts : ServingSize 34 g, Calories 107, Fat 11.55 g, TransFat 0.0 g, SaturatedFat 7.3 g, Cholesterol 31 g, Sodium 87 g, Carbohydrate 1.78 g, Fiber 0.4 g, Sugar 0.47 g, Protein 0.28 g
BROILED LAMB CHOPS WITH LEMON CAPER SAUCE
Steps:
- Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes. While the chops are standing, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them.
LAMB CHOPS WITH LEMON-BASIL SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
- Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.
- Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.
PORK CHOPS WITH LEMON AND CAPERS.
This is another old recipe taken from my local newspaper which I have adapted over the years. Outside of chops cooked on the grill, it is my absolute favorite!
Provided by joan in CNY
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Warm 1Tbs. of the olive oil in a frying pan or saute pan.
- In a bag or on a plate combine the flour, salt and pepper.
- Coat the chops with the seasoned flour.
- Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary.
- Transfer to a deep plate or platter and keep warm.
- Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic.
- Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom.
- Boil until reduced by half, about 1 minute.
- Add the chicken broth and again boil until reduced by half, about 5 minutes.
- Stir in the capers, lemon juice, salt and pepper to taste.
- Pour the sauce over the chops and serve immediately.
GRILLED OR BROILED LAMB CHOPS
Many years ago when I was part of a family with English heritage this is the way we grilled lamb chops. I've stumbled upon the basic recipe in Mark Bittman's How to Cook Everything but this also is the way I remember grilling it (except for the garlic). I had to acquire a taste for lamb but once I did I loved it. In this recipe I'm giving instructions for cooking to medium-rare.
Provided by Dreamer in Ontario
Categories European
Time 16m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source.
- Sprinkle chops with salt and pepper.
- Cut clove of garlic and rub over meat if desired.
- If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack.
- Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides.
- Single chops require only 2 or 3 minutes per side at most.
- For double chops cooking time will still be less than 10 minutes. You don't want to overcook the chops.
- Serve with lemon wedges, sauce or jelly.
Nutrition Facts : Calories 294.5, Fat 25.3, SaturatedFat 11.2, Cholesterol 70.3, Sodium 53.2, Protein 15.5
BOILED LEG OF LAMB WITH LEMON-CAPER SAUCE
Provided by Molly O'Neill
Categories dinner, project, main course
Time 3h30m
Yield 8 serving
Number Of Ingredients 17
Steps:
- Have the butcher cut off the end of the bone of the leg so that it will fit in a large kettle. Place the leg and cut-off bone portion in a large kettle. Add the onion, carrots, celery, thyme, bay leaves, peppercorns and salt and cover with cold water. Place over medium-high heat, bring to a boil, adjust the heat and simmer, covered, until very tender, 2 1/2 to 3 hours. Remove the lamb leg. Strain the stock, measure out 1 cup and reserve the rest for another use. Discard the vegetables.
- To make the sauce, melt the butter in a medium-size saucepan set over medium heat. Slowly stir in the flour, continuing to stir until no lumps remain. Slowly stir in the hot milk and 1 cup of hot stock. Cook, stirring constantly, until thick, about 3 to 4 minutes. Stir in the capers, lemon juice and cayenne and cook 1 more minute. Season to taste and stir in the parsley.
- To serve, carve the leg into thin slices. Reheat the sauce over low heat if necessary and serve over the lamb slices.
LAMB CHOPS WITH TOMATO, CAPER, AND ANCHOVY SAUCE
Number Of Ingredients 6
Steps:
- 1 In a skillet large enough to hold the chops comfortably in a single layer, heat the oil over medium heat. When the oil is hot, pat the chops dry. Sprinkle the chops with salt and pepper, then add the chops to the pan. Cook until the chops are browned, about 4 minutes. Using tongs, turn the chops and brown on the other side, about 3 minutes. Transfer the chops to a plate. 2 Add the tomatoes, anchovies, and capers to the pan. Add a pinch of salt and pepper to taste. Cook 5 minutes or until slightly thickened. 3 Return the chops to the pan and cook, turning them once or twice in the sauce until heated through and pink when cut near the bone. Sprinkle with parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
OVEN-BROILED LAMB CHOPS WITH GRAVY
This oven-broiled lamb chop recipe was shared with me by a chef from a fine restaurant in Vancouver (hence the name). It can be served with a beef filet or baby lamb chops, but I believe that it complements the lamb better than any sauce that I've ever had! Be warned that these chops are very expensive but worth it. Serve with a very nice dry red wine, soft music, and candlelight! I like to serve with rosemary and garlic roasted red potatoes (mashed is good too!) and glazed carrots.
Provided by st pete's yankee
Categories Lamb Chops
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
- Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
- Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 7.3 g, Cholesterol 67 mg, Fat 15.6 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 6.6 g, Sodium 959.7 mg, Sugar 2.8 g
More about "broiled lamb chops with lemon caper sauce recipes"
BROILED LAMB LOIN CHOPS WITH OLIVE-MINT SALSA
From finecooking.com
BROILED LAMB CHOPS RECIPE | SOUTHERN LIVING
From southernliving.com
LAMB CHOPS IN CAPER SAUCE - RECIPE GIRL
From recipegirl.com
BROILED LAMB CHOPS WITH LEMON CAPER SAUCE - RECIPE | COOKS.COM
From cooks.com
BROILED LAMB CHOPES - RECIPES | COOKS.COM
From cooks.com
BROILED LAMB CHOPS WITH LEMON CAPER SAUCE - BIGOVEN.COM
From bigoven.com
EASY LEMON-GARLIC LAMB CHOPS - SIMPLY DELICIOUS
From simply-delicious-food.com
BROILED LAMB CHOPS WITH LEMON CAPER SAUCE RECIPE
From plain.recipes
BROILED LAMB SHOULDER CHOPS - OMGFOOD
From omgfood.com
LAMB CHOPS WITH LEMON, THYME AND MUSTARD BUTTER - RECIPE GIRL®
From recipegirl.com
BROILED LAMB CHOPS WITH LEMON CAPER SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BROILED LAMB CHOP RECIPE - RIGHT TEMP TO COOK | THERMOPRO
From buythermopro.com
BROILED LAMB CHOPS WITH LEMON CAPER SAUCE RECIPE
From ifood.tv
BROILED LAMB LOIN CHOPS WITH ROSEMARY, OLIVE OIL AND LEMON
From judymatusky.com
SIMPLE LEMON CAPER SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE EASIEST LAMB CHOP RECIPE - EASY BROILED LAMB CHOPS
From thecooleats.com
GREEK SAUCE LAMB - THERESCIPES.INFO
From therecipes.info
COOKWARE TEST DRIVE: PAN SEARED LAMB CHOPS WITH LEMON CAPER …
From blue-kitchen.com
GRILLED LAMB CHOP LOLLIPOPS RECIPE - THERESCIPES.INFO
From therecipes.info
LAMB CHOPS WITH GARLIC-CAPER RUB – THE CHEF MIMI BLOG
From chefmimiblog.com
PORK CHOPS IN LEMON CAPER SAUCE - GET ON MY PLATE
From getonmyplate.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
PAN-GRILLED LEMON TARRAGON LAMB CHOPS, WEEKNIGHT QUICK
From blue-kitchen.com
RECIPES/BROILED-LAMB-CHOPS-WITH-LEMON-CAPER-SAUCE-13575.JSON …
From github.com
BROILED LAMB CHOPS RECIPE - RECIPES.NET
From recipes.net
ROSEMARY GARLIC BROILED LAMB CHOPS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
GRILLED LAMB CHOPS WITH TZATZIKI SAUCE | SSBN | COPY ME THAT
From copymethat.com
BROILED LAMB CHOPS WITH LEMON-ARUGULA PESTO RECIPE
From myrecipes.com
BEST GRILLED LAMB CHOPS RECIPE - HOW TO MAKE GRILLED LAMB CHOPS
From thepioneerwoman.com
DOUBLE-CUT LAMB CHOPS WITH GARLIC-CAPER RUB | FOOD & WINE
From foodandwine.com
RACK OF LAMB WITH HERB-CAPER SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love