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MainsJune 26, 2017

Lamb Chops with Olives, Capers, and Onions

Lamb Chops with Olives, Capers, and Onions

I love lamb chops, they are delicious on their own but a little something extra is nice too. This something extra is pretty intense. Think chicken piccata but with lamb and olives. Piquant from the lemon and capers, sultry from the olive, and sweet from the onion.

I’m pretty certain it would be great on chicken too.

Serves 2

Inspired by this NYT Cooking recipe

Mise en Place

Meats

  • 4lamb loin chops

Veggies

  • 1 bunchspring onions, white and light green parts, trimed, cut in half
  • 1/2 lemonjuiced

Equipment

  • OvenPreheated to 400 degrees
  • 1Skillet on medium high

Directions

  1. Season chops with salt and pepper, let sit 20-30 minutes
  2. Add canola oil to hot skillet, and sear chops 2-3 minutes on top and bottom, 1 minute on each side
  3. Put skillet in oven and roast lamb till internal temp reaches 130, about 5-8 minutes
  4. Evac lamb to plate
  5. Pour off all but a bit (enough to cook the onions) of the oil
  6. Place burner on medium heat, put skillet on and add onions
  7. Sear onions until they carmalize a bit
  8. Add garlic, rosemary, and butter, cook one minute
  9. Add olives, cook one minute
  10. Add vermouth, turn heat to high, cook one minute
  11. Add stock, lemon juice, and cook till reduced by 3/4ths
  12. Plate chops, put any accumlated juices in sauce
  13. Top chops with sauce and serve
#Lamb