Pan-Seared Lamb Chops with Bright Mint & Caper Sauce

⏱ 25 min · Serves 2

Thick lamb chops with a deep golden crust, rested in garlicky butter and spooned over with a punchy fresh mint sauce sharpened with capers and lemon. Twenty-five minutes, one pan, restaurant-worthy results.

Per serving: 880 kcal · 54.0g protein · 4.0g carbs · 72.0g fat

Ingredients

• 6 lamb loin or rib chops (about 700g total), 2.5cm thick
• 1 tbsp olive oil
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 20g butter
• 2 garlic cloves, lightly crushed
• 2 sprigs rosemary
• For the mint sauce:
• 25g fresh mint leaves, finely chopped (about a large handful)
• 1 tbsp capers, drained and roughly chopped
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp caster sugar
• 1/2 small garlic clove, grated
• Pinch of salt
• Squeeze of lemon juice, to taste

Method

1. Take the chops out of the fridge 20 minutes before cooking (this can overlap with the timings below). Pat them very dry with kitchen paper and season all over with the salt and pepper.
2. Make the sauce: stir the chopped mint, capers, extra-virgin olive oil, vinegar, sugar, grated garlic and a pinch of salt together in a small bowl. Taste and adjust with lemon juice, or a splash more vinegar if you like it sharper. Set aside so the flavours mingle.
3. Heat a heavy frying pan or skillet over medium-high heat until hot. Add the olive oil, then lay in the chops, fat edge down first if they will stand up, for 2 minutes to render and crisp the fat.
4. Lay the chops flat and sear for 3 minutes without moving them, until deeply browned. Flip and cook another 2-3 minutes for pink in the middle (52-55C internal for medium-rare).
5. Drop in the butter, crushed garlic and rosemary. Tilt the pan and spoon the foaming butter over the chops for 30-60 seconds.
6. Transfer to a warm plate, spoon over a little pan butter, and rest for 5 minutes - this is essential for juicy meat.
7. Plate the chops and spoon the mint sauce generously over and around. Serve with crushed new potatoes or a simple green salad.
8. Tip: pour any resting juices back over the meat before serving - free flavour.