Lamb Chops in Caper Sauce

Langkah-langkah

1. In a large skillet, heat the butter over medium-high heat. Fry the chops in the butter for about 3 minutes for each side, browning both sides. Remove the chops from the pan and set aside.
2. Whisk the flour into the pan juices and cook for 2 to 3 minutes. Whisk in the broth and wine, and then add capers salt, pepper and sugar. Bring slowly to a boil, stirring continuously. Reduce the heat until the sauce is at its simmering point.
3. Place the chops back into the pan. Cover with a lid and simmer on very low heat for about 5 more minutes- or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 135°F for medium-rare or 140℉ for medium. Remove the chops to a plate and cover with foil to rest for 5 to 10 minutes before serving. The temperature of the chops should rise about 5° while resting.
4. Serve the lamb chops drizzled with sauce.