Seared Lamb Chops With Anchovies, Capers and Sage

Name: Seared Lamb Chops With Anchovies, Capers and Sage
Total time: 35 min
Yield: 2 servings
Ingredients: 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

By Melissa Clark

Total Time: 35 minutes
Rating: 5(1,176)
Comments: Read comments

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.

Featured in: Cooking Lamb With (Shh) Anchovies

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Ingredients

Yield:2 servings

6baby lamb chops (1¼ pounds)
Salt
pepper
3tablespoons extra-virgin olive oil
3anchovy fillets
3tablespoons drained capers
15sage leaves
⅛teaspoon red pepper flakes
2garlic cloves, finely chopped
Lemon wedges, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
Step 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.
Step 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.
Step 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 the lemon wedges.

Ratings

5 out of 5

1,176 user ratings

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Comments

Kevin Osinski7 years ago

Very good, as almost everyone agrees. Go light on salting the chops in step 1, although I didn't find the end result overly salty. The biggest change I would make is in the final step. Adding the garlic to the hot oil will burn it in seconds. Instead, empty the pan, including the oil, then pour in a good splash of white wine along with the garlic. You'll deglaze all those yummy drippings and cook the garlic more gently. When the wine reduces to a syrup, pour it over the chops.

Ian Martella7 years ago

I wish I could upload audio of my boyfriend and I moaning for 20 minutes straight while we ate this. I'd file this recipe under "Holy Experiences," right next to Brittany Howard and psilocybin.

Come for the lamb—stay for the fried capers.

KGodley7 years ago

My husband just cooked this and it was a hit! It has a deep roast lamb flavour with only ten minutes cooking time. He altered it slightly by using 4 chops, 1.5 tbs capers, 1.5 anchovies and salting just one side of each chop. Wasn't too salty. He deglazed the pan with some white wine and lemon juice. I will be requesting this one again!

Jake Tamarkin1 month ago

my wife and I made this together last night and not only was it very easy but we agreed that NO ONE within 100 miles had a better dinner that night than we did. Look forward to making this again and when I do, I will cool the pan a bit before putting in the garlic, which burns very quickly.

Priscilla in Austin1 month ago

Tasty, but mint sauce took it to the sublime point. My favorite brand is Cartwright and Butler.

AZH2 months ago

This is the best recipe.I made it as presented. Super amazing.

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