Capers bring a briny saltiness which helps bring out the sweetness of the lamb.

Serves 4

Lamb Loin Chops

Lamb loin chops come from the lumbar region of a lamb, known as the saddle when left whole. It’s a leaner cut, compared to that of the rib, or rack of lamb, but may also be a little bigger. Lamb loin chops do not contain a long bone extending out the top of it. It is best-served medium, but preference can lower or increase the preferred cooking time.   

What are Capers?

There are many caper varieties out there, and range in size. They are the small buds of the Mediterranean Capparis shrub. The small variety from the south of France is known as nonpareils and has a diameter of around 6-7mm. The word itself is French and means to “have no equal” which may explain their price. Other varieties with differing diameters include capucines (7-9mm), capotes (1cm) and the larger 14mm “grusas.”

In terms of flavour, Capers pack a salty punch similar to that of an olive and provides a zing of lemon. Their salty and acidic nature lends well to richer fish such as salmon, and lamb as used here.

Capers are handpicked and as a result, can be quite expensive. When choosing a variety, choose one comfortably in your price range. For this recipe, brine pickled capers would be best but be warned they pack a punch. If you can’t find brined capers, use salted capers, but remember to rinse the capers before using them and adjust the seasoning as necessary.

Ingredients

8 Lamb Loin Chops

8 Springs of Fresh Thyme, Stalks Removed and Chopped

4 Springs Fresh Rosemary, Stalks Removed and Chopped

2 Garlic Cloves, Minced

4 Tbsp Olive Oil

Salt and Pepper to Taste

Caper Sauce

I Tbsp Plain Flour

1 Tbsp Butter

1 Shallot, Finely Chopped

2 Garlic Cloves, Finely Chopped

250ml Lamb Stock

Juice ½ Lemon

2 Tbsp Capers, Drained and Rinsed

1 Tsp Fresh Parsley or Chives, Chopped

Method

1. Mix the lamb with eh thyme, rosemary, garlic, and olive oil in a bowl. Refrigerate for a minimum of 30 minutes. Remove the chops from the fridge at least twenty minutes before cooking.
2. Heat a griddle pan to a high temperature. Seasons the lamb with salt and pepper and lay them on the hot griddle. Griddle the chops for 3-4 minutes on either side.
3. When the chops are cooked to the preferred temperature, leave them to rest for 5 minutes, and make the sauce.
4. In the same pan, melt the butter over gentle heat, then add the shallots. Soften for 3-4 minutes, taking care not to brown the shallots.
5. Stir in the flour and cook for another minute or two to cook out the taste of the flour.
6. Gently stir in the stock until the sauce is smooth. Finish with capers, lemon juice, parsley and/ or chives.