Last Night's Lamb

Found this recipe on the New York Times Website and made it last night. I love lamb (sorry Pat) and always willing to try new preparations. Don't be afraid to use the anchovies. I made a couple of additions which are noted in the following recipe. This was very easy, and exceptionally tasty. 

Seared Lamb Chops With Anchovies, Capers and Sage

(Adapted from the New York Times)

Time: 35 minutes

6 baby lamb chops (1 1/4 pounds)

Salt and pepper

3 tablespoons extra-virgin olive oil

3 anchovy fillets

3 tablespoons drained capers (if you are not a big capers fan, I would cut this back to 2 tablespoons)

15 sage leaves

1/8 teaspoon red pepper flakes

2 garlic cloves, finely chopped

[My additions: Splash of white wine to deglaze the pan and a pat of butter to finish the sauce]

Lemon wedges, for serving.

1. Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.

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. 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. {I had to finish for about another 4 minutes in the over to reach medium rare. 

4. Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute,

5. Deglaze the pan with some white wine, let reduce slightly.

6. Finish the sauce with a tablespoon of butter, once melted and incorporated with the sauce; then spoon the sauce over the lamb. Serve with the lemon wedges.

Yield: 2 servings.

Steps 5 and 6 are my additions

On the other end of the dining spectrum today I made my first visit to Five Guys Burgers and Fries. I met my friend Bob and some other friends for their weekly lunch. The burger is actually two juicy patties with whatever toppings you desire. They were good. The french fries are also good, nice and crispy, but a word of caution; the portions are large, and one regular order would easily serve 2 people.