Lamb Chops in Caper Sauce
Capers add just the right amount of a salty zing to any recipe and are what make these lamb chops so special.
Foto: RecipeGirl
Ingredients
- 2 tablespoons unsalted butter
- 4 large loin lamb chops ((1 inch thick))
- 2 tablespoons all purpose flour
- ½ cup low sodium chicken broth
- 3 tablespoons white wine
- 4 tablespoons capers, (rinsed and drained)
- salt and pepper, (to taste)
- 1 teaspoon packed brown sugar
- lemon wedges and chopped fresh parsley, (for serving)
Steps
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In a large skillet, heat the butter over medium-high heat. Fry the chops in the butter for about 3 minutes for each side, browning both sides. Remove the chops from the pan and set aside.
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Whisk the flour into the pan juices and cook for 2 to 3 minutes. Whisk in the broth and wine, and then add capers salt, pepper and sugar. Bring slowly to a boil, stirring continuously. Reduce the heat until the sauce is at its simmering point.
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Place the chops back into the pan. Cover with a lid and simmer on very low heat for about 5 more minutes- or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 135°F for medium-rare or 140℉ for medium. Remove the chops to a plate and cover with foil to rest for 5 to 10 minutes before serving. The temperature of the chops should rise about 5° while resting.
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Serve the lamb chops drizzled with sauce.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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