Mediterranean flavours come together with lamb chops in mere minutes. Capers and anchovies are seared alongside the chops and spritzed with lemon just before serving. We love them with Brown Butter Pasta sprinkled with sage and Tomato and Feta Salad. It’s a quick weeknight meal, but so good you’ll save it for the weekend.
Seared Lamb Chops with Capers and Anchovies
You can get very creative with this recipe. Add fresh chopped sage, or a few grape tomato halves, red pepper flakes and/or garlic. So low Carb, we call it 0.
Ingredients
- 4 lamb chops 0 CHO
- 2 TBSP olive oil 0 CHO
- 2 TBSP (11 gr) capers, rinsed 0 CHO
- 4 anchovies finely diced 0 CHO
- ¼ cup white wine 1.5 CHO
- Juice from ½ lemon 0 CHO
- Salt 0 CHO
- Pepper 0 CHO
Instructions
- Pat lamb chops dry and season lightly with salt and pepper. Capers and anchovies deliver a lot of salt.
- Heat olive oil in a cast iron skillet.
- Finely dice the anchovies and rinse the capers in a sieve. Pat dry.
- Over medium high heat, add capers and anchovies. Stir to spread over the pan and add lamb chops. Sear chops on one side 3 – 4 minutes, until brown and flip. Sear another 3 – 4 minutes for rare chops.
- * Cooking time will depend on how well cooked or rare you prefer the lamb chops and how thick they are.
- Meanwhile the capers will crisp, and the anchovies will become part of the olive oil flavoring.
- Remove chops from heat and cover.
- Let skillet cool marginally and add wine to deglaze pan. Return lamb chops to the skillet and spritz with the juice of half a lemon.
- Drizzle any sauce and capers over the chops and serve immediately.
