Lamb Chops With Caper Orange Garlic Crust |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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From Gourmet September 2003. Ingredients:
1/3 cup capers, drained (2 1/2 ounces, rinsed well and finely chopped) |
4 teaspoons orange zest, finely grated |
3 garlic cloves, finely chopped |
2 tablespoons olive oil |
4 lamb loin chops (1 1/2-pounds, 1-inch thick) |
1/4 teaspoon salt |
Directions:
1. Stir together capers, zest, garlic, and 1 tablespoon oil in a small bowl.
2. Pat chops dry and season with salt.
3. Arrange chops on a plate and spread about 2 teaspoons of caper mixture on top of each chop, pressing lightly to help adhere.
4. 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.
5. Turn chops over with tongs and cook about 10 minutes more for medium-rare.
6. Transfer chops, coated sides up, to a clean plate and let stand 5 minutes.
7. Note:.
8. If your chops are only 1/2 inch thick, cook chops, turning over once, 6 minutes total for medium-rare.
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