Broiled Lamb Chops With Lemon Caper Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | December 19 | 1 | Servings | |
INGREDIENTS
| Two, 1 1/2-inch-thick | ||
| loin lamb chops | ||
| 1 | T | Unsalted butter |
| 1 | t | Freshly grated lemon zest |
| 1 | t | Drained bottled capers |
| 1 | T | 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.
A Message from our Provider:
“Jesus: Because only the best will do”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2586
Calories From Fat: 1648
Total Fat: 183g
Cholesterol: 817.3mg
Sodium: 784.5mg
Potassium: 3694.8mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 218.8g