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Broiled Lamb Chops with Lemon Caper Sauce

Two; (1 1/2-inch-thick) loin lamb chops
1 tb Unsalted butter
1 ts Freshly grated lemon zest
1 ts Drained bottled capers
1 tb Fresh lemon juice


Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes. While the chops are standing, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them.

Serves 2.




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