Capers add just the right amount of a salty zing to any recipe, and they are what make these Lamb Chops in Caper Sauce so special.
Lamb Chops in Caper Sauce
Capers add just the right amount of a salty zing to any recipe and are what make these lamb chops so special.
Servings: 4 servings
- 2 tablespoons unsalted butter
- 4 large loin lamb chops
- 2 tablespoons all purpose flour
- ½ cup low-sodium chicken broth
- 3 tablespoons sherry
- 4 tablespoons capers, rinsed and drained
- salt and pepper, to taste
- 1 teaspoon packed brown sugar
- In a large skillet, heat the butter over medium-high heat. Fry the chops in the butter for about 3 to 4 minutes, browning both sides. Remove from the pan and set aside.
- Whisk the flour into the pan juices and cook for 2 to 3 minutes. Whisk in the broth and sherry, and then add capers salt, pepper and sugar. Bring slowly to a boil, stirring continuously. Reduce the heat until the sauce is at its simmering point.
- Place the chops back into the pan. Cover with a lid and simmer on very low heat for about 5 more minutes- or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125°F for medium-rare. Remove the chops to a plate and cover with foil to rest for 5 to 10 minutes before serving.
- Serve the lamb chops drizzled with sauce.
- If you are preparing this recipe as gluten-free, just be sure to use an alternative thickener to the all-purpose flour, such as GF all-purpose flour, and be sure to use a brand of chicken broth that is known to be GF.
Serving: 1serving, Calories: 520kcal, Carbohydrates: 5g, Protein: 24g, Fat: 44g, Saturated Fat: 20g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 121mg, Sodium: 746mg, Potassium: 327mg, Fiber: 1g, Sugar: 1g, Vitamin A: 187IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 3mg