Lamb Steaks with Caper Pan Sauce

Ingredients

• 2 Lamb steaks (also called shoulder chops)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 Tablespoons olive oil
• 2 cloves garlic (minced)
• 2 Tablespoons capers (drained and chopped)
• 1/2 cup white wine (or chicken stock)
• 2 Tablespoons unsalted butter
• 1/4 cup heavy cream
• 1 Tablespoon minced fresh parsley

Instructions

1. 1

   season: Sprinkle both sides of the lamb steaks with salt and pepper.

2. 2

   pan sear: 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).

3. 3

   reduce: 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.

4. 4

   sauce: 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.