The dish comes together in minutes but tastes as if you’d spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don’t like anchovies, then tell them when only the lamb bones remain.
- 6 baby lamb chops (1 1/4 pounds)
- 3 tablespoons extra-virgin olive oil
- 3 anchovy fillets
- 3 tablespoons drained capers
- 15 sage leaves
- ⅛ teaspoon red pepper flakes
- 2 garlic cloves, finely chopped
- Lemon wedges, for serving
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
1269 calories; 118 grams fat; 46 grams saturated fat; 55 grams monounsaturated fat; 10 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 43 grams protein; 220 milligrams cholesterol; 683 milligrams sodium
- Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
- Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
- Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
- Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.