Lamb Steaks with Caper Pan Sauce
Seared lamb steaks doused in a creamy caper sauce is the lamb recipe you have been waiting for. Fast cooking, flavor-bursting and oh so easy to make.
Servings: 2
Calories: 476kcal
Ingredients
- 2 Lamb steaks also called shoulder chops
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 2 cloves garlic minced
- 2 Tablespoons capers drained and chopped
- ½ cup white wine or chicken stock
- 2 Tablespoons unsalted butter
- ¼ cup heavy cream
- 1 Tablespoon minced fresh parsley
Instructions
- Sprinkle both sides of the lamb steaks with salt and pepper.
- In a large skillet heat the oil over medium-high heat. Add the lamb and sear for 4 minutes per side (depending on doneness, see chart below).
- Remove the lamb to a plate and tent with foil. Add the garlic and capers to the pan and cook for 30 seconds. Add the wine and scrape up the brown bits. Bring to a boil and reduce by half. Whisk in the cold butter.
- Add the cream and any juices that have accumulated on the serving plate. Boil until reduced and slightly thickened, 3-5 minutes. Remove from the heat, stir in the parsley, and season to taste with salt and pepper Serve the sauce on the side or pour over the lamb steaks.
Notes
- If using shoulder blade chops I plan on 2 per person, so 4 for this recipe.
Lamb Temperature Guide
- Rare: 115 to 120°F
- Medium-rare: 120 to 125°F
- Medium: 130 to 135°F
- Medium-well: 140 to 145°F
- Well-done: 150 to 155°F
🌡️Storing Leftovers
Store cooled leftover lamb steaks in an airtight container in the refrigerator for up to 4 days. For best results when reheating, warm gently to avoid overcooking, using the microwave on medium power or stovetop over low heat.Leave a review or get more information on the recipe!
