Lamb Chops with Caper Orange Garlic Crust

• 1/3 cup drained bottled capers (2 1/2 oz), rinsed well and finely chopped
• 4 teaspoons finely grated fresh orange zest
• 3 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 1 1/2 lb loin lamb chops (4 chops about 1 inch thick), tails cut off and discarded if desired
• 1/4 teaspoon salt

1. Stir together capers, zest, garlic, and 1 tablespoon oil in a small bowl.
2. Pat chops dry and season with salt.
3. Arrange chops on a plate and spread about 2 teaspoons of caper mixture on top of each chop, pressing lightly to help adhere.
4. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops, coated sides down, 6 minutes.
5. Turn chops over with tongs and cook about 10 minutes more for medium-rare.
6. Transfer chops, coated sides up, to a clean plate and let stand 5 minutes.

capers, orange zest, garlic, olive oil, loin lamb chops, salt

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-caper-orange-garlic-crust-108491 (may not work)