If your dinners are feeling a little uninspired, this Mediterranean gem will shake things up. Lamb shoulder chops, infused with the bold flavors of anchovies, garlic, and capers, offer a sophisticated yet simple recipe perfect for weeknight meals or special gatherings.
With a quick cooking time and budget-friendly ingredients, this dish is ideal for anyone looking to explore the depth of Mediterranean cuisine without spending hours in the kitchen.
Why Lamb Shoulder Chops Are Perfect for Dinner
Lamb shoulder chops might be a lesser-known cut, but they’re bursting with rich, gamey flavor that pairs beautifully with Mediterranean staples. These cuts are affordable, full of character, and incredibly versatile.
The secret to mastering lamb chops is in the cooking method: sear them hot and fast for a crispy, caramelized crust, or slow-cook them until they’re melt-in-your-mouth tender. This recipe opts for the high-heat sear to lock in the flavor while keeping the meat juicy and succulent.
For busy weeknights, this dish is a dream. It’s quick to prepare, requiring just 20 minutes of active cooking, yet it feels indulgent enough for a weekend dinner party.
The Mediterranean Flavor Trifecta: Anchovies, Garlic & Capers
The sauce in this recipe is the ultimate Mediterranean experience. Anchovies bring a savory umami punch that melds beautifully with the sharpness of capers and the earthy depth of garlic.
When combined with the lamb’s natural richness, these ingredients create a symphony of flavors that’s as elegant as it is bold.
Brightened with fresh lemon juice, the sauce balances richness with acidity, offering a harmonious bite every time. Top it all off with fresh parsley or basil for a burst of color and freshness.
Tips for Perfect Lamb Chops Every Time
- Season Generously: Lamb shoulder chops need a hearty dose of salt and pepper to enhance their natural flavors.
- High Heat is Key: A hot skillet ensures a beautifully browned crust while keeping the inside tender and juicy.
- Rest Before Serving: Allowing the chops to rest for a few minutes locks in the juices and makes for a perfect bite.
Customizing This Dinner Recipe to Fit Your Needs
This recipe is incredibly flexible and can be adapted to suit various dietary preferences or ingredient availability.
- Make It Dairy-Free: The recipe is naturally dairy-free, making it perfect for those avoiding milk or cheese.
- Add Vegetables: Pair the lamb chops with roasted Mediterranean vegetables like zucchini, eggplant, or cherry tomatoes for a complete meal.
- Serve Over Grains: Transform the dish into a hearty dinner by serving the chops over couscous, quinoa, or even a warm lentil salad.
- Vegan Alternative: Replace the lamb with thick slices of eggplant or portobello mushrooms for a plant-based spin. Use the same anchovy-garlic-caper sauce for maximum flavor.
Why This Recipe Belongs on Your Dinner Table
This anchovy lamb chop recipe is the perfect way to bring a touch of the Mediterranean to your dinner routine. It’s fast, flavorful, and perfect for impressing guests or simply elevating a weeknight meal.
Plus, its adaptable nature makes it a go-to choice for anyone looking to experiment with bold, heart-healthy ingredients.
Whether you’re a seasoned lamb lover or trying it for the first time, this dish will leave you wanting more. Serve it with a side of pan-fried asparagus or a light green salad for a dinner that’s as satisfying as it is wholesome.
Anchovy Lamb Chops Dinner Recipe with Garlic & Anchovies
Equipment
- Large skillet
Ingredients
- 4 bone-in lamb shoulder chops patted dry with paper towels
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 8 oil-packed anchovy fillets coarsely chopped
- 1½ tablespoons drained capers
- 4 garlic cloves minced
- Juice of 1 lemon
- Fresh basil or parsley sprigs for garnish (optional)
Instructions
- Season the Lamb: Generously coat the lamb chops with kosher salt and freshly ground black pepper. If time permits, allow them to rest at room temperature for about 10 minutes to enhance the seasoning.
- Cook the Lamb: Heat a large skillet on high for about 30 seconds, then add the olive oil. Once the oil easily coats the skillet, after roughly 20 seconds, add the lamb chops. Cook them on the first side until a deep golden-brown crust forms, about 3 minutes. Flip the lamb chops, then add the anchovies and capers to the skillet. Let everything cook together for an additional 3 to 5 minutes, during which the anchovies will dissolve into the oil and the lamb will finish cooking to medium-rare in the center.
- Rest the Lamb: Move the lamb chops to plates or a serving dish and let them rest for about 5 minutes to allow the juices to redistribute.
- Prepare the Sauce: Return to the skillet and add the minced garlic. Stir it around and cook for about 1 minute until it becomes fragrant. Add the lemon juice, stirring to combine. If the skillet has any stuck-on browned bits, add a splash of water (around 1 tablespoon) to loosen them, creating a rich pan sauce.
- Serve: Pour the flavorful pan sauce over the lamb chops. Garnish with fresh parsley or basil sprigs for a touch of color and added aroma, if desired. Serve immediately.
Notes
- Substitute loin or rib chops for a fancier presentation if serving this to company.
- Pair with Pan-Fried Asparagus with Lemon Zest or another bright, fresh side dish to complement the richness of the lamb.
- Leftovers can be repurposed into a sandwich or salad topping for the next day.
Don’t Miss These:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.