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Lamb Chops with Mustard Sauce and Fried Capers

Lamb Chops with Mustard Sauce and Fried Capers

Lamb chops are one of those beautiful specialty meats that we seem to reserve for holidays or company. They are actually quite simple to cook – so don’t hold back when looking for dinner ideas.

I’ve had this recipe for years and recently ran across it. Lamb chops, pan-seared in olive oil and butter, served with an incredible savory mustard sauce that is layered with sautéed sweet onions, shallots all brightened with lemon. Top with fried capers, a sprinkling of fresh parsley and your family will think company is coming!

These delectable cuts have about 3 to 4 bites per chop and every bite is loaded with flavor. Depending on their size, plan on at least three lamb chops per person. In about 6 minutes the chops are medium rare – pink and warm in the center  – the perfect temperature for serving.

These lamb chops are wonderful on their own but the mustard sauce is a perfect companion and only takes about 15 minutes to pull together. Use a quality Dijon mustard – you want that flavor to pop through.

To finish the dish, gently fry the capers. It adds a wonderful dimension of flavor and can be done ahead of time. Make sure to drizzle a bit of the olive oil that’s left in the pan over the lamb chops – the capers and olive oil imparts a wonderful, mild saltiness to this dish.

Serve with a tender linguine or creamy mashed potatoes. You want something to soak up those succulent juices and that creamy mustard sauce!

Lamb Chops with Mustard Sauce and Fried Capers

6 lamb chops, about 1” thick

3/4 teaspoon kosher salt, divided

3/4 teaspoon freshly cracked black pepper, divided

4 tablespoons olive oil, divided

2 tablespoons butter

½ cup chopped sweet onion

½ cup chopped shallots

1 cup heavy cream

2 tablespoons Dijon mustard

3 teaspoons freshly squeezed lemon juice

Zest of one lemon, about 1 teaspoon

¼ cup capers, drained

2 tablespoons fresh parsley, chopped

Season the lamb chops with ½ teaspoon kosher salt and ½ teaspoon black pepper. Let them rest at room temperature for about 20 minutes

Melt the butter with 2 tablespoons of the olive oil in a large sauté pan over medium to medium-high heat. Keep an eye so that the butter doesn’t burn though it’s okay for it to brown.

When the butter and oil are hot add the lamb chops to the pan, cooking for 3 minutes on each side. Transfer to a baking sheet and keep them warm in a 200-degree oven while you make the mustard sauce.

Reduce the heat to medium and using the same pan, add the chopped onions and shallots. Sauté until they are tender and translucent, about 5 to 7 minutes.

Add the cream then bring to a low boil, reducing the heat to medium–low. Cook until the cream begins to thicken, about 5 minutes.

Stir in the mustard, the lemon juice, lemon zest and the remaining ¼ teaspoon kosher salt and ¼ teaspoon pepper. Set aside while you fry the capers.

Heat the remaining 2 tablespoons olive oil in a small sauté pan over medium heat. Add the capers and cook for about 5 minutes.

Remove the lamb chops from the oven and transfer them to a serving platter. Add any drippings that have collected to the mustard sauce. Plate the lamb chops and top with the mustard sauce. Sprinkle with the fried capers, drizzling some of the infused olive oil on top of the lamb chops then dust with the chopped parsley.

Lamb Chops with Mustard Sauce and Fried Capers, courtesy of Preserving Good Stock

June 20, 2018
: 2

Lamb chops pan-seared in olive oil and butter topped with an incredible mustard sauce with sautéed sweet onions and shallots. Top with fried capers and a sprinkling of fresh parsley and your family will think company is coming!

By:

Ingredients
  • 6 lamb chops, about 1” thick
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly cracked black pepper, divided
  • 4 tablespoons olive oil, divided
  • 2 tablespoons butter
  • ½ cup chopped sweet onion
  • ½ cup chopped shallots
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 3 teaspoons freshly squeezed lemon juice
  • Zest of one lemon, about 1 teaspoon
  • ¼ cup capers, drained
  • 2 tablespoons fresh parsley, chopped
Directions
  • Step 1 Season the lamb chops with ½ teaspoon kosher salt and ½ teaspoon black pepper. Let rest at room temperature for about 20 minutes
  • Step 2 Melt the butter with 2 tablespoons of the olive oil in a large sauté pan over medium-medium high heat – keep an eye so that the butter doesn’t burn. When the butter and oil are hot add the lamb chops, cooking for 3 minutes on each side. Transfer to a baking sheet and keep warm in a 200-degree oven.
  • Step 3 Reduce the heat to medium and in the same pan add the chopped onions and shallots. Sauté until they are tender and translucent, about 5 to 7 minutes.
  • Step 4 Add the cream and bring to a low boil, reducing the heat to medium–low. Cook until the cream begins to thicken, about 5 minutes.
  • Step 5 Stir in the mustard, the lemon juice, lemon zest and the remaining ¼ teaspoon kosher salt and ¼ teaspoon pepper. Set aside while you fry the capers.
  • Step 6 Heat 2 tablespoons olive oil in a small sauté pan over medium heat. Add the capers and cook for about 5 minutes.
  • Step 7 Remove the lamb chops from the oven and transfer them to a serving platter. Add any drippings to the mustard sauce.
  • Step 8 Plate the lamb chops and top with the mustard sauce. Sprinkle with the fried capers, drizzling some of the olive oil on top of the lamb chops then dust with the chopped parsley.


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