Seared Lamb Chops With Anchovies, Capers And Sage – a delicious recipe with lamb chops, salt, extra-virgin olive oil, anchovy, capers, sage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Rinse the lamb chops and pat dry. Seaon with salt and pepper and let rest for 15 minutes.
2
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
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
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.
615
kcal
Calories
43
g
Fat
17
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 baby lamb chops (1 1/4 pounds), salt and pepper, 3 tablespoons extra-virgin olive oil, 3 anchovy fillets, and more.
Yes, Seared Lamb Chops With Anchovies, Capers And Sage falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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