Seared Lamb Chops With Anchovies Capers 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

PAN SEARED LAMB CHOPS WITH LEMON CAPER SAGE BUTTER RECIPE - (4.4/5)



Pan Seared Lamb Chops with Lemon Caper Sage Butter Recipe - (4.4/5) image

Provided by á-25087

Number Of Ingredients 8

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

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.

SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE



SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE image

Categories     Lamb     Fry

Yield 2 servings

Number Of Ingredients 9

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

Steps:

  • 1. Rinse the lamb chops and pat dry. Seaon 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 lemon wedges.

SEARED LAMB CHOPS WITH ROASTED RADISHES AND HARICOTS VERTS, BLACK OLIVES, PINE NUTS, FENNEL AND SCALLOPED POTATO CAKE WITH GOAT CHEESE AND DILL



Seared Lamb Chops with Roasted Radishes and Haricots Verts, Black Olives, Pine Nuts, Fennel and Scalloped Potato Cake with Goat Cheese and Dill image

Provided by Anne Burrell

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 29

Nonstick cooking spray
4 ounces goat cheese
1/4 cup chopped dill
Extra-virgin olive oil, for drizzling
4 small Yukon gold potatoes, sliced on a mandoline to 1/8-inch thick
Kosher salt
1/4 cup golden raisins
1/4 cup white wine vinegar
1 tablespoon sugar
8 ounces haricots verts
8 ounces (about 1 bunch) breakfast radishes, tops removed and halved lengthwise
8 ounces (about 1 bunch) Easter egg radishes, tops removed and halved lengthwise
1 tablespoon cumin seed, toasted and ground
1 tablespoon fennel pollen, plus more for garnish
8 lamb chops, frenched
4 cloves garlic, smashed
1 bulb fennel, cored and julienned and fronds reserved
2 anchovy fillets
1 shallot, minced
2 lemons, rind and pith removed and segments diced
8 kalamata olives, slivered
1/4 cup white wine
1/2 cup chicken stock
2 tablespoons unsalted butter
1/4 cup toasted pine nuts
Vegetable oil, for frying
1/4 cup capers
Micro fines herbs, for garnish
Micro thyme, for garnish

Steps:

  • Preheat the oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray.
  • Add the goat cheese and dill into a small bowl and mix to combine. Place roughly a teaspoon of olive oil into the bottom of each muffin tin. Add 2 slices of the potato into the bottom of the muffin tin and season with kosher salt. Add a few crumbles of the dill goat cheese, another layer of potato and drizzle of olive oil. Repeat this process with potato, kosher salt, dill goat cheese and olive oil until the muffin tins are filled to the top. Place into the oven and bake until golden brown, about 45 minutes, turning the pan halfway through.
  • Add the golden raisins, white wine vinegar and sugar to a small bowl. Stir to combine, then let steep for 20 minutes to plump the raisins. Drain and set aside.
  • Set up a pot of boiling water and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the haricots verts to the boiling water and cook for 2 to 3 minutes, until bright green and tender, but still slightly crisp. Remove the haricots verts and immediately plunge into the ice bath and set aside.
  • Add the radishes to a large bowl with a large drizzle of olive oil and kosher salt to taste. Spread the radishes onto a sheet tray, arranging them flat side down. Transfer into the oven and roast for 20 minutes.
  • Mix the cumin and fennel pollen in a small bowl. Sprinkle the lamb chops liberally with the seasoning mix (reserving a small amount) and kosher salt on both sides. Heat a large sauté pan with 2 tablespoons of olive oil over medium-high heat. Sear the lamb chops, in batches, until browned on all sides, 3 to 4 minutes per side. Transfer the lamb chops onto a sheet tray and place into the oven to finish cooking for 5 to 6 minutes, or until they reach an internal temperature of 135 degrees F for medium-rare.
  • Add 2 tablespoons of olive oil and the smashed garlic to a large high-sided pan. Turn on the heat to medium and swirl the pan to infuse the oil with the garlic. Add the fennel, anchovies, shallot, lemon segments, kalamata olives and kosher salt to taste. Cook for 5 minutes, then remove the garlic. Cook for another 2 to 3 minutes, until the fennel begins to soften. Then add the white wine and cook until reduced by half. Add 1/4 cup of the chicken stock and a pinch of the reserved seasoning mix. Stir to combine, then add the plumped raisins and cook for 2 to 3 minutes. Add the remaining 1/4 cup chicken stock and 1 tablespoon of the butter. Swirl to melt, then add the remaining tablespoon butter. Stir in half of the pine nuts.
  • Heat a large sauté pan with 2 tablespoons of olive oil. Add the blanched haricots verts, roasted radishes and kosher salt to taste. Toss to warm through, 2 to 3 minutes.
  • Set up a fryer with vegetable oil and heat the oil to 350 degrees F. Fry the capers until crispy, 1 to 2 minutes. Be careful because they will pop in the oil. Remove the capers onto a paper-towel-lined sheet tray.
  • To serve, plate the scalloped potato cakes, followed by the haricots verts and radishes. Lay the lamb chops over the top, and then the sauce. Garnish with the fried capers, micro fines herbs, micro thyme, a dusting of fennel pollen and fennel fronds and the remaining pine nuts.

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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