This idea came from a really old Gourmet or Bon Appetit magazine.  I have a file folder full of recipes I’ve cut out of newspapers and magazines over the years.  Every now and again I go through it and throw out the ones I know I will never cook.  This one has been there for a while, so I thought I may as well make it!  And I’m rather glad I did!

The recipe itself is really simple – 1/3 cup rinsed capers, zest of 1 orange, and a couple cloves of garlic all chopped together, placed on top of the chop, and then cooked.

The original recipe called for making the topping, putting it on one side of the chop, and then frying it – topping down – in a non-stick skillet.   Since I don’t own a non-stick skillet (other than my egg pan) I thought it might be better to top them, brown the bottom in the skillet, and then finish them off under the broiler.

It worked rather well.

As soon as they went into the oven, the house started smelling of orange.  It was great.  And the flavors went perfectly with the medium-rare lamb.

Two new recipes in two days!  I think I may have to grill tomorrow…  I cleaned the grill yesterday for the first time in far too long – take apart and completely clean the interior clean – and it’s calling for something fun!

Stay tuned…