Best 3 Pan Seared Lamb Chops With Lemon Caper Sage Butter Recipes
Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more! In this comprehensive guide, we'll unveil the secrets to crafting the perfect pan-seared lamb chops, complemented by a delectable lemon caper sage butter sauce. With its crispy exterior and succulent interior, each bite promises an explosion of flavors that will transport you to a realm of gastronomic bliss. We'll guide you through every step of the process, from selecting the finest ingredients to mastering the art of searing, ensuring that you create a dish worthy of a Michelin-starred restaurant. So, prepare your palate for a sensory experience like no other, as we embark on this culinary adventure together.
Here are our top 3 tried and tested recipes!
PAN-SEARED LAMB CHOPS
A trio of garlic, rosemary and mint enhances the flavor of these chops, along with the luxuriously flavorful sauce on top.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.
Nutrition Facts : Calories 437 calories, Fat 33g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 429mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE
The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don't like anchovies, then tell them when only the lamb bones remain.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
- 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.
- 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.
- 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 the lemon wedges.
Nutrition Facts : @context http, Calories 995, UnsaturatedFat 52 grams, Carbohydrate 7 grams, Fat 93 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 777 milligrams, Sugar 0 grams
BROILED LAMB CHOPS WITH LEMON CAPER SAUCE
Steps:
- Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes. While the chops are standing, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them.
Tips:
- Choose high-quality lamb chops. Look for chops that are a uniform thickness and have good marbling. This will help ensure that they cook evenly and stay moist.
- Season the chops generously. Use a combination of salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the lamb.
- Sear the chops over high heat. This will create a nice crust on the outside of the chops and help to seal in the juices.
- Reduce the heat and cook the chops to your desired doneness. Lamb chops are best cooked to medium-rare or medium. This will help to keep them tender and juicy.
- Let the chops rest before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
Conclusion:
Pan-seared lamb chops are a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can easily cook lamb chops that are tender, juicy, and flavorful. Serve them with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
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