LAMB CHOPS WITH CAPER ORANGE GARLIC CRUST

Lamb Chops with Caper Orange Garlic Crust image

Yield Makes 4 servings

Number Of Ingredients 6

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1/3 cup drained bottled capers (2 1/2 oz), rinsed well and finely chopped
4 teaspoons finely grated fresh orange zest
3 garlic cloves, finely chopped
2 tablespoons olive oil
1 1/2 lb loin lamb chops (4 chops about 1 inch thick), tails cut off and discarded if desired
1/4 teaspoon salt

Steps:

Stir together capers, zest, garlic, and 1 tablespoon oil in a small bowl. Pat chops dry and season with salt. Arrange chops on a plate and spread about 2 teaspoons of caper mixture on top of each chop, pressing lightly to help adhere.
Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops, coated sides down, 6 minutes. Turn chops over with tongs and cook about 10 minutes more for medium-rare. Transfer chops, coated sides up, to a clean plate and let stand 5 minutes.