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Seared Lamb Chops with Lemon-Caper Sauce
Thick lamb chops rubbed with a pounded paste of bay, lemon zest, garlic and oregano, seared hard in a heavy pan, then served with a creamy pan sauce of scallions, wine, mustard, lemon and capers.
- YieldServes 4; one chop each
- Hands-on55 min
- Total1 h 27 min
- Difficulty
Ingredients
Lamb
- 4lamb chops, 2.5 cm (1 inch) thick, trimmed
- 2 leavesbay leaves
- 2 tsplemon zest, grated
- 3 clovesgarlic, smashed
- 2 tspdried oregano or marjoram
- 1 tspfreshly ground black pepper
- 3 tbspextra virgin olive oil, 1 for the paste, 1 for searing, 1 for the sauce
Sauce
- 4scallions, chopped
- 3 clovesgarlic, finely chopped
- 2 tspwhole-wheat flour
- 80 mldry white wine, 1/3 cup
- 240 mlchicken or vegetable broth, 1 cup
- 2 tspgrainy Dijon mustard
- 1 pinchcayenne pepper, a dash
- 60 mllight cream, 1/4 cup
- 2 tspfresh lemon juice, strained
- 2 tbspcapers, rinsed, drained and chopped
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