- 1/3 cup drained bottled capers (2 1/2 oz), rinsed well and finely chopped
- 4 teaspoons finely grated fresh orange zest
- 3 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 1 1/2 lb loin lamb chops (4 chops about 1 inch thick), tails cut off and discarded if desired
- 1/4 teaspoon salt
- Stir together capers, zest, garlic, and 1 tablespoon oil in a small bowl. Pat chops dry and season with salt. Arrange chops on a plate and spread about 2 teaspoons of caper mixture on top of each chop, pressing lightly to help adhere.
- Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops, coated sides down, 6 minutes. Turn chops over with tongs and cook about 10 minutes more for medium-rare. Transfer chops, coated sides up, to a clean plate and let stand 5 minutes.