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


Mise en Place
Meats Veggies
4 lamb loin chops 1 bunch spring onions, white and light green parts, trimed, cut in half
Staples 1/2 lemon juiced
1/2 cup dry vermouth 1 tbs minced rosemary
1/2 cup chicken stock 4 cloves garlic minced
2 tbs capers
1 cup roughly chopped olives
2 tbs butter
2 tbs canola oil
salt, pepper

Equipment
Oven Preheated to 400 degrees
1 Skillet on medium high

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

Inspired by this NYT Cooking recipe