| 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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