Seared Lamb Chops with Anchovies, Capers and Sage

Anchovies enhance the flavor of every dish and bring out the character of every ingredient, without leaving a strong fishy taste! Here is a wonderful recipe of Lamb Chops cooked with anchovies and capers written by Melissa Clark in the New York Times. She says that this dish can even be served to friends who do not like anchovies because they would not notice it.

Confirmed, you really do not taste the anchovies. It takes no time to pan cook the meat and the dish is wonderful and very tasty. Of course, we use the best anchovies from Cetara and the best capers from Pantelleria. The best ingredients always help. Try the recipe, standing ovation guaranteed!

Ingredients

• Baby lamb chops, 6 (about 600g / 1 1/4 lb)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Extra virgin olive oil, 3 Tbsp
• Anchovies, 3, rinsed and deboned (6 fillets)
• Pantelleria capers, 3 tablespoons, rinsed and soaked in water
• Sage leaves, 15
• Chili peppers in EVOO, 1 teaspoon or to taste
• Garlic cloves, 2, peeled and finely chopped
• White wine, 1/3 cup
• Lemon wedges, for serving

Preparation

1. Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
2. 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. Add wine and cook, stirring, until the anchovies break down, about 3 minutes.
3. 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.
4. 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.