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.