Agnello con Salsa Capperi -- Lamb with Caper Sauce

by djplam

Servings:

INGREDIENTS

Marinade
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
2 cloves garlic, minced
1 medium lemon, sliced thin

Sauce
8-10 anchovy fillets, flat, mashed
2 cloves garlic, crushed
1 teaspoon oregano
2 tablespoons capers, not drained
4 teaspoons lemon juice

Lamb Chops
16 lamb chops, loin, about 1/2-¾ inch
thick.

INSTRUCTIONS

Marinade:
Mix all ingredients, except the lemon, in a large bowl. Mix well. Once mixed, place all lamb chops into the bowl, and stir to coat all the chops. Add the lemon slices. Cover and refrigerate 4-6 hours or better, overnight.

Sauce:
Mix all ingredients of sauce in a large bowl. Mix well. Once the lamb chops have marinated, and immediately before cooking, dip each chop into the sauce, making sure each chop gets completely coated.

Final Preparation:
Place the sauce dipped lamb chops on a broiler rack and broil, at 500°F, for about 10-12 minutes. Don’t place rack to close to the heat source.

Remove the rack form the broiler at this time, and dip each chop into the sauce, a second time. Broil the other side of the chop for approximately 8-10 minutes.

Heat the anchovy-Caper Sauce mixture, and serve as a sauce with the chops.

Note: Can be cooked on an outdoor or barbeque grill equally well. Watch for flareups if using an outdoor grill.

CHEF COMMENTS

This is a very piquant sauce. Especially if the capers are packed in brine, which most are today. The mixture of anchovy and caper is quite common in Italian (Sicilian) cooking. It adds a bit of zip to most any dish . . . salad, fish, meat. I tend to go overboard with using either anchovies or capers, but then I enjoy both very much. Try this dish with pork chops or even chicken breasts. Both are equally good.<br />
<br />
From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

Tagged: italian, lamb add tags

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