Anchovy Lamb Chops with Capers and Garlic

1. Season and Rest Lamb

Pat the lamb shoulder chops dry with paper towels and season generously with kosher salt and freshly ground black pepper. Allow the seasoned lamb to rest for 10 minutes to enhance flavor.

2. Sear Lamb Chops

Heat a large skillet over high heat and add the extra-virgin olive oil. Once hot, add the lamb chops and sear for about 3 minutes on the first side. Flip the chops and add the anchovy fillets and capers, cooking for another 3 to 5 minutes.

3. Rest Lamb Chops and Cook Garlic

Remove the lamb chops from the skillet and let them rest on serving plates for 5 minutes. Add the minced garlic to the still-hot skillet and cook for about 1 minute until fragrant.

4. Deglaze and Serve

Pour in the lemon juice to deglaze the pan, scraping up any browned bits. Pour the pan juices over the rested lamb chops, garnish with fresh basil or parsley, and serve immediately.