| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | December 19 | 1 | servings | |
INGREDIENTS
| Two; (1 1/2-inch-thick) | ||
| ; loin lamb chops | ||
| 1 | tb | Unsalted butter |
| 1 | ts | Freshly grated lemon zest |
| 1 | ts | Drained bottled capers |
| 1 | tb | Fresh lemon juice |
INSTRUCTIONS
Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes. While the chops are standing, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them. Serves 2. Gourmet December 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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