Lamb Chops With Caper Orange Garlic Crust

From Gourmet September 2003.

• Ready In: 31 mins
• Serves: 4

Ingredients

• 1⁄3 cup capers, drained (2 1/2 ounces, rinsed well and finely chopped)
• 4  teaspoons orange zest, finely grated
• 3  garlic cloves, finely chopped
• 2  tablespoons olive oil
• 4  lamb loin chops (1 1/2-pounds, 1-inch thick)
• 1⁄4 teaspoon salt

Directions

1. Stir together capers, zest, garlic, and 1 tablespoon oil in a small bowl.
2. Pat chops dry and season with salt.
3. Arrange chops on a plate and spread about 2 teaspoons of caper mixture on top of each chop, pressing lightly to help adhere.
4. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops, coated sides down, 6 minutes.
5. Turn chops over with tongs and cook about 10 minutes more for medium-rare.
6. Transfer chops, coated sides up, to a clean plate and let stand 5 minutes.
7. Note:
8. If your chops are only 1/2 inch thick, cook chops, turning over once, 6 minutes total for medium-rare.