Anchovy lamb chops with capers and garlic from Dinner: Changing the Game (page 76) by Melissa Clark

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Accompaniments: Pan-fried asparagus with lemon zest

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Notes about this recipe

  • SheilaS on February 13, 2026

    Easy and delicious! The chops I had were quite large but cooked perfectly pink and medium rare in 3 min/side. Next time, I’ll let the pan cool down before adding any of the sauce ingredients as the anchovies and capers charred in about 2 seconds!

  • Bessp on April 09, 2024

    Very nice and super quick! Served with a minty pea soup for a lovely spring supper.

  • bernalgirl on February 03, 2024

    I made this with shoulder chop-thin slices of bone-in leg of lamb and they worked perfectly in this preparation. They cooked to medium rare in two minutes per side in a screaming hot cast iron pan. I cooked the chops and turned the heat down to medium, making the pan sauce while the chops rested. Delicious! And so easy.

  • chawkins on March 09, 2023

    Quick and easy, but not a fan of the lamb shoulder chops, they were fatty and tough.

  • okcook on November 03, 2021

    We liked the sauce but it was a bit too lemon forward. Maybe we had a big lemon? You might want add a little at a time, tasting as you go. I also used loin chops.

  • westminstr on March 28, 2017

    Five stars for the sauce! Loved it. But did not care for the blade chops and will use loin chops next time. The kids didn't like the sauce so leave some chops plain for them. Also note to self that I undercooked them at first, they took longer on my stove than she specifies in the recipe.

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