Broiled lamb chops with lemon caper sauce from The Best of Gourmet 1991 (page 145) by Gourmet Magazine Editors

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Notes about this recipe

  • chawkins on January 31, 2020

    Very good and almost effortless. My chops were close to 2 inches thick, so I increased the broil time by a minute on each side and they were perfect. The sauce complemented the lamb well and the lemon zest and juice did well to balance the richness of the butter and the lamb.

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