Lamb Chops with Caper Orange Garlic Crust |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The size and thickness of lamb chops can vary greatly, so you may have to adjust your cooking time (see cooks' note, below). Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Cooks' note: If your chops are only 1/2 inch thick, cook chops, turning over once, 6 minutes total for medium-rare.
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