LAMB CHOPS WITH TOMATO, CAPER, AND ANCHOVY SAUCE

Lamb Chops with Tomato, Caper, and Anchovy Sauce image

Number Of Ingredients 6

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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