Lamb Chops With Capers Lemon And Sage Recipes

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SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE



Seared Lamb Chops With Anchovies, Capers and Sage image

The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don't like anchovies, then tell them when only the lamb bones remain.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 35m

Yield 2 servings

Number Of Ingredients 10

6 baby lamb chops (1 1/4 pounds)
Salt
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

Steps:

  • Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 995, UnsaturatedFat 52 grams, Carbohydrate 7 grams, Fat 93 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 777 milligrams, Sugar 0 grams

SAUTéED LAMB CHOPS WITH RAMPS, ANCHOVY, CAPERS AND OLIVES



Sautéed Lamb Chops With Ramps, Anchovy, Capers and Olives image

Wild spring ramps are an earthy aromatic twist to this otherwise traditional approach to lamb chops. But you can just as easily use minced garlic or young green garlic shoots from the farmers' market. Any of these pungent alliums harmonize with the other bold ingredients. The anchovy mellows, melting into the chunky sauce, and the flavorful, meaty olives, briny capers and crushed red pepper keep everything lively, along with a squeeze of lemon.

Provided by David Tanis

Categories     dinner, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

8 lamb chops (about 2 pounds), trimmed
Salt and black pepper
2 teaspoons roughly chopped rosemary
2 tablespoons extra-virgin olive oil, plus more as necessary
1 large shallot, diced
4 anchovy fillets, rinsed and patted dry
6 wild ramps, white part finely chopped and green tops reserved, or 2 teaspoons minced garlic
1 tablespoon small capers or roughly chopped larger capers
1/4 cup coarsely chopped pitted olives, a mixture of black and green
1/2 teaspoon crushed red pepper, or less to taste
1/2 cup white wine
1 cup hot chicken broth
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons roughly chopped parsley

Steps:

  • Season chops on both sides with salt and pepper, sprinkle with rosemary, and set aside for 15 to 20 minutes.
  • Put a large sauté pan or skillet over medium-high heat. Add olive oil and swirl to coat bottom of pan. When oil is hot, add chops in one layer, without crowding. (If necessary, use two pans or work in batches.)
  • Cook chops until nicely browned on first side, about 4 to 5 minutes. (Maintain brisk heat, but adjust if they seem to be browning too quickly.) Flip chops and cook to medium-rare, until red juices rise on surface, 2 to 3 minutes more. Remove chops to a serving platter and keep warm.
  • Return pan to stovetop over medium-high heat. Add a little olive oil if pan looks dry, then add shallot and cook until lightly browned, about 2 to 3 minutes. Add anchovies, mashing them with the back of a spoon, to combine.
  • Add chopped ramps (or garlic, if using), capers, olives and red pepper and stir to incorporate shallot mixture. Raise heat to high and add white wine. Cook rapidly until reduced by half. Add chicken broth and simmer until slightly thickened, about 5 minutes. Stir in lemon juice and zest and turn off heat.
  • Meanwhile, roughly chop reserved green ramp tops, if using, and mix with chopped parsley. Stir parsley mixture into sauce. Spoon sauce generously over lamb chops and serve.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 35 grams, Carbohydrate 10 grams, Fat 66 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 26 grams, Sodium 907 milligrams, Sugar 4 grams

PORK CHOPS WITH LEMON AND CAPERS.



Pork Chops with Lemon and Capers. image

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

2 center cut boneless pork chops
1/4 cup flour
salt & freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine (I use Chablis)
1/2 cup chicken broth
2 tablespoons drained capers, rinsed
1 tablespoon fresh lemon juice (not reconstituted)

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.

LAMB PICCATA WITH CAPERS



Lamb Piccata with Capers image

Categories     Lamb     Sauté     Quick & Easy     Lemon     Lamb Chop     Spring     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

4 8- to 10-ounce lamb blade shoulder chops
1/2 cup all purpose flour
5 tablespoons (about) chilled butter
3/4 cup canned low-salt chicken broth
3 tablespoons fresh lemon juice
2 tablespoons drained capers

Steps:

  • Using small sharp knife, cut around lamb bones; discard bones, leaving 3 irregular pieces of meat from each chop. Cut off fat and sinew from each piece. Place lamb between sheets of waxed paper or plastic wrap. Using meat mallet, pound lamb to 1/3-inch thickness. Sprinkle lamb generously with salt and pepper. Coat lamb with flour; shake off excess. Melt 1 tablespoon butter in large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until brown and beginning to shrink, about 2 minutes per side, adding more butter to skillet as needed. Transfer lamb to platter; cover to keep warm. Add broth to skillet; boil until reduced to generous 1/3 cup, scraping up any browned bits, about 2 minutes. Add lemon juice. Reduce heat to medium-low; add 2 tablespoons butter 1/2 tablespoon at a time, whisking until melted before adding next piece. Stir in capers. Season with salt and pepper. Pour sauce over lamb and serve.

BROILED LAMB CHOPS WITH LEMON CAPER SAUCE



Broiled Lamb Chops with Lemon Caper Sauce image

Categories     Citrus     Broil     Quick & Easy     Lemon     Lamb Chop     Winter     Capers     Gourmet

Yield Serves 2

Number Of Ingredients 5

two 1 1/2-inch-thick loin lamb chops
1 tablespoon unsalted butter
1 teaspoon freshly grated lemon zest
1 teaspoon drained bottled capers
1 tablespoon fresh lemon juice

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.

RUBBED SAGE LAMB CHOPS



Rubbed Sage Lamb Chops image

Rubbed sage adds wonderful seasoning to the lamb loin chops, that also get a little kick from cayenne pepper.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons canola oil
1-1/2 teaspoons rubbed sage
1 teaspoon grated onion
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon Dijon mustard
1/8 to 1/4 teaspoon cayenne pepper
4 bone-in lamb loin chops (1 inch thick and 4 ounces each)

Steps:

  • In a small bowl, combine the water, vinegar, oil and seasonings. Pour 1/4 cup into a shallow dish; add lamb and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Lightly oil the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4 minutes on each side, basting occasionally with reserved marinade., Grill 1-2 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 305 calories, Fat 20g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 189mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

LAMB CHOPS WITH TOMATO, CAPER, AND ANCHOVY SAUCE



Lamb Chops with Tomato, Caper, and Anchovy Sauce image

Number Of Ingredients 6

2 tablespoons olive oil
8 rib or loin lamb chops, about 3/4 inch thick, trimmed
6 to 8 plum tomatoes, peeled, seeded, and chopped
4 anchovy fillets, chopped
1 tablespoon capers, rinsed and chopped
2 tablespoons chopped fresh flat-leaf parsley

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

LAMB CHOPS WITH CAPERS, LEMON, AND SAGE



Lamb Chops with Capers, Lemon, and Sage image

Number Of Ingredients 7

1 tablespoon olive oil
8 rib or loin lamb chops, 1 inch thick, trimmed
salt and freshly ground black pepper
1/2 cup dry white wine
3 tablespoons fresh lemon juice
3 tablespoons capers, rinsed and chopped
6 fresh sage leaves

Steps:

  • 1 In a large skillet, heat the oil over medium-high heat. Pat the chops dry. When the oil is hot, sprinkle them with salt and pepper, then place chops in 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 Pour the fat out of the pan. Reduce the heat to low. Stir the wine, the lemon juice, capers, and sage into the pan. Bring to a simmer and cook 2 minutes or until slightly syrupy. 3 Return the chops to the pan and turn them once or twice until heated through and just pink when cut near the bone. 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

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