Seared Lamb Chops With Anchovies, Capers And Sage

• 6 baby lamb chops (1 1/4 pounds)
• salt and pepper
• 3 tablespoons extra-virgin olive oil
• 3 anchovy fillets
• 3 tablespoons drained capers
• 15 sage leaves
• 1/8 teaspoon red pepper flakes
• 2 garlic cloves, finely chopped
• lemon wedges, for serving

1. 1. Rinse the lamb chops and pat dry. Seaon with salt and pepper and let rest for 15 minutes.
2. 2. Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
3. 3. Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
4. 4. Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with lemon wedges.

lamb chops, salt, extravirgin olive oil, anchovy, capers, sage, red pepper, garlic, lemon wedges

Taken from www.epicurious.com/recipes/member/views/seared-lamb-chops-with-anchovies-capers-and-sage-50173607 (may not work)