Lamb Chops with Spicy Caper Sauce

Ingredients

• 600 g lamb chops (pre‑cooked, trimmed)
• Salt
• Pepper (freshly ground)
• 2 tbsp Rapeseed oil
• 1 tbsp butter
• 1 tbsp spelt whole‑grain flour
• 200 ml milk (1.5% fat)
• 1 tbsp capers (jarred)
• 0.5 tsp sharp mustard
• 3 tbsp freshly chopped herbs (parsley, mint, rosemary)

Instructions

1. 1.

   Wash the meat, pat dry, divide into 8 equal pieces, season with salt and pepper, and tie each piece with kitchen twine. Heat oil in a pan and brown the lamb chops all around. Reduce heat and cook the chops for about 5 minutes until pink.

2. 2.

   In a saucepan melt the butter. Sprinkle flour over it, stir, then pour in milk. Bring to a simmer while stirring, reduce heat. Stir in capers, mustard, and herbs; season with salt and pepper. Simmer on medium heat for 2–3 minutes and serve the chops on plates. Optionally accompany with sliced potatoes and collard greens.