PAN SEARED LAMB CHOPS WITH A ROSEMARY SAGE CAPER SAUCE


This is a tasty combo with fresh Rosemary, Sage as well as one sweet apple.  As the Lamb Chops are small, this did not take long at to put together, maybe 30 minutes?  We don't get Lamb too often, but when I see it at the Market, it is coming home with me!
8 small Free Range Lamb Chops
Olive Oil
Butter
1/2 of a large thinly sliced onion
4-5 minced garlic cloves
1 small apple thinly sliced, and chopped into 1 inch pieces
2 tsp. minced fresh Rosemary
1 tsp. minced fresh Sage
1 Tblsp. finely minced capers
1 to 1 1/2 cups chicken stock, or beef stock would work nicely too
salt and pepper
Begin by heating up a frying pan on medium heat with a good drizzle of Olive oil and a knob of butter.  Add in the sliced onions, sauteing, about 10-12 minutes.  When the onions begin to turn golden, add in the sliced apple, rosemary, sage, and season with salt and pepper.  Continue to saute for another 7-8 minutes.  Then add in the minced garlic, sauteing until fragrant.

Remove from heat and transfer to a bowl.
Add in another drizzle of Olive oil to the pan, turning the heat to medium high.  Season the Lamb Chops with salt and pepper, and place in heated pan.  Cook the Lamb chops about 7 minutes per side until nicely seared and cooked medium rare, then transfer to a platter.  Add in the onion apple mixture, turning the heat down to low medium.  Saute, adding in the minced capers, chicken stock, and simmer to reduce the sauce to about half.  Turn off the heat, and while still bubbling add in a good knob of butter to the pan, swirling to combine and slightly thicken.  Check for seasonings.  We had this with Rosemary roasted potatoes, and steamed fresh vegetables.  So tasty!

Ina Gawne
author

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December 8, 2010
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