Lamb chops in caper sauce (Costolette d'agnello ai capperi) from The Renaissance of Italian Cooking by Lorenza De'Medici

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Little spinach molds (Formelle di spinaci)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on April 01, 2026

    I was a little skeptical of this recipe but wanted to try something different with lamb chops. And it was delicious! The caper sauce cut some of the gaminess of the lamb (which I don't mind, but my husband does) and cooking in the little packets in the oven kept them super tender and juicy. Would absolutely make again, especially for someone who didn't think they like lamb.

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