Seared Lamb Chops With Anchovies, Capers and Sage

Seared Lamb Chops With Anchovies, Capers and Sage-foodflag

The dish comes together in minutes but tastes as if you’d spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don’t like anchovies, then tell them when only the lamb bones remain.

See Full Recipe at cooking.nytimes.com

Speak Your Mind

*