Seared Lamb Chops With Anchovies Capers And Sage Recipes

Steps:

• 1. Rinse the lamb chops and pat dry. Seaon with salt and pepper and let rest for 15 minutes. 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. 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. 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.

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.

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.