Lamb Chops With Capers Lemon And Sage Recipes

EASY LEMON-GARLIC LAMB CHOPS

Steps:

• Pre-heat a cast-iron/stainless steel pan over high heat.
• Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides.
• Place the lamb chops in the hot pan then sear for 2-3 minutes per side until golden brown.
• Flip the lamb chops onto the fat side and allow to sear until the fat has started to render and has caramelized.
• Remove from the pan and allow to rest for a few minutes before serving with lemon wedges.

SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE

Steps:

• Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
• 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.
• 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.
• 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.

PAN SEARED LAMB CHOPS WITH LEMON CAPER SAGE BUTTER RECIPE - (4.4/5)

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.

LAMB CHOPS WITH LEMON

Steps:

• Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
• Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
• Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

BROILED LAMB CHOPS WITH LEMON CAPER SAUCE

Steps:

• Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes. While the chops are standing, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them.

RACK OF LAMB WITH MINT AND CAPERS

Steps:

• Make the lamb: Whisk together garlic, mint, lemon zest and juice, olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Place lamb in a large resealable plastic bag; add marinade and refrigerate overnight.
• Let lamb stand at room temperature for 1 hour. Preheat oven to 400 degrees. Remove lamb from marinade, brush off any garlic and mint, and pat dry with paper towels. Discard marinade. Season lamb with salt and pepper.
• Heat safflower oil in a large ovenproof skillet over medium-high heat. Add lamb; cook, flipping once, until browned, 2 to 3 minutes per side. Transfer skillet to oven; cook until lamb registers 130 degrees on an instant-read thermometer, 20 to 25 minutes for medium-rare.
• Meanwhile, make the caper-mint sauce: Pulse capers in a food processor until roughly chopped. Add mint, lemon zest and juice, and shallots, and pulse until mint is roughly chopped. Add olive oil in a slow, steady stream, pulsing until combined but still coarse. Transfer to a small bowl.
• Transfer lamb to platter and coat racks with a third of the caper-mint sauce. Let rest for 20 minutes. Cut lamb into chops, single or double thickness; transfer to a serving platter. Garnish with lemon wedges and mint sprigs; serve with remaining sauce.

SAUTéED LAMB CHOPS WITH RAMPS, ANCHOVY, CAPERS AND OLIVES

Steps:

• Season chops on both sides with salt and pepper, sprinkle with rosemary, and set aside for 15 to 20 minutes.
• Put a large sauté pan or skillet over medium-high heat. Add olive oil and swirl to coat bottom of pan. When oil is hot, add chops in one layer, without crowding. (If necessary, use two pans or work in batches.)
• Cook chops until nicely browned on first side, about 4 to 5 minutes. (Maintain brisk heat, but adjust if they seem to be browning too quickly.) Flip chops and cook to medium-rare, until red juices rise on surface, 2 to 3 minutes more. Remove chops to a serving platter and keep warm.
• Return pan to stovetop over medium-high heat. Add a little olive oil if pan looks dry, then add shallot and cook until lightly browned, about 2 to 3 minutes. Add anchovies, mashing them with the back of a spoon, to combine.
• Add chopped ramps (or garlic, if using), capers, olives and red pepper and stir to incorporate shallot mixture. Raise heat to high and add white wine. Cook rapidly until reduced by half. Add chicken broth and simmer until slightly thickened, about 5 minutes. Stir in lemon juice and zest and turn off heat.
• Meanwhile, roughly chop reserved green ramp tops, if using, and mix with chopped parsley. Stir parsley mixture into sauce. Spoon sauce generously over lamb chops and serve.

LAMB PICCATA WITH CAPERS

Steps:

• Using small sharp knife, cut around lamb bones; discard bones, leaving 3 irregular pieces of meat from each chop. Cut off fat and sinew from each piece. Place lamb between sheets of waxed paper or plastic wrap. Using meat mallet, pound lamb to 1/3-inch thickness. Sprinkle lamb generously with salt and pepper. Coat lamb with flour; shake off excess. Melt 1 tablespoon butter in large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until brown and beginning to shrink, about 2 minutes per side, adding more butter to skillet as needed. Transfer lamb to platter; cover to keep warm. Add broth to skillet; boil until reduced to generous 1/3 cup, scraping up any browned bits, about 2 minutes. Add lemon juice. Reduce heat to medium-low; add 2 tablespoons butter 1/2 tablespoon at a time, whisking until melted before adding next piece. Stir in capers. Season with salt and pepper. Pour sauce over lamb and serve.

LAMB CHOPS WITH CAPERS, LEMON, AND SAGE

Steps:

• 1 In a large skillet, heat the oil over medium-high heat. Pat the chops dry. When the oil is hot, sprinkle them with salt and pepper, then place chops in 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 Pour the fat out of the pan. Reduce the heat to low. Stir the wine, the lemon juice, capers, and sage into the pan. Bring to a simmer and cook 2 minutes or until slightly syrupy. 3 Return the chops to the pan and turn them once or twice until heated through and just pink when cut near the bone. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.