Lamb Chops with Capers, Olives and Anchovies

My recent search for lamb chops finally (#7 in my NYT Cooking saved list) came up with this. Simple and takes less time than finding a recipe for “lamb chops”. Serves 4:

Lamb Chops with Capers, Olives and Anchovies

  • 8 lamb chops (about 2 pounds)
  • Salt and pepper
  • 2 teaspoons roughly chopped rosemary
  • 2 tablespoons olive oil, plus more as necessary
  • 1 large shallot, diced
  • 4 anchovy fillets, rinsed and patted dry
  • 2 teaspoons garlic, minced
  • 1 tablespoon capers
  • ¼ cup coarsely chopped pitted olives, a mixture of black and green
  • ½ teaspoon crushed red pepper, or less to taste
  • ½ cup white wine
  • 1 cup chicken broth
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice

Season chops on both sides with salt and pepper, sprinkle with rosemary, and set aside for 15 to 20 minutes.

Put a large sauté pan on medium-high heat. Add olive oil to coat bottom of pan. When oil is hot, add chops in one layer—do not crowd the pan.

Cook chops until nicely browned on first side, about 4 to 5 minutes. Turn chops and cook to medium-rare, 2 to 3 minutes more. Remove chops to a serving platter and keep warm.

Return pan to stovetop over medium heat. Add a little olive oil if pan looks dry, then add shallot and cook until lightly browned, about 2 to 3 minutes. Add anchovies, mashing them with the back of a spoon, to combine.

Add capers, olives and red pepper to shallot mixture and stir to combine. Raise heat to high and add white wine. Cook rapidly until reduced by half. Add chicken broth and simmer until slightly thickened, about 5 minutes. Stir in lemon juice and zest and turn off heat. Spoon sauce generously over lamb chops, serve and enjoy!

My verdict:

This was a great topping for the lamb chops that would work equally well with chicken or pork chops. For pork, how about subbing some chopped sage for the rosemary?

Maybe it’s too much time in France (not a country that loves heat) but I’m finding myself going much easier on the red pepper flakes—heat level is up to you.

When adding the anchovies, I let them melt into the shallots, if you’re an anchovy fan, you might want to keep them in bigger pieces.



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