Seared Lamb Chops with Anchovies, Capers and Sage

6a00e55029641d8834015393db11dc970b-800wi Anchovies enhance the flavor of every dish and bring out the character of every ingredient, without leaving a strong fishy taste! Here is a wonderful recipe of Lamb Chops cooked with anchovies and capers written by Melissa Clark in the New York Times.

6a00e55029641d8834015393db19f2970b-800wiShe says that this dish can even be served to friends who do not like anchovies because they would not notice it.

I’ve been trying this recipe over and over.

Confirmed, you really do not taste the anchovies. It takes no time to pan cook the meat and the dish is wonderful and very tasty. Of course, I use the best anchovies from Cetara and the best capers from Pantelleria. The Best ingredients always help.

Try the recipe, standing ovation guaranteed!!!


One Comment Add yours

  1. Jillian says:

    This is how I’m going to get my husband to enjoy lamb! (And anchovies for that matter, but don’t tell him that…) Too bad the anchovies are out of stock–I will check back again soon.

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