BROILED LAMB CHOPS WITH LEMON CAPER SAUCE

To easily tell when the lamb chops are done, use Volk's Cook'd Right^® Sensor during preparation.
Servings: 2

Ingredients

2		1 1/2-inch-thick loin lamb chops
1	Tbsp.	unsalted butter
1	tsp.	freshly grated lemon zest
1	tsp.	drained bottled capers
1	Tbsp.	fresh lemon juice

Steps for Preparation

1. Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes.
   
2. Turn the chops, and broil them for 4 minutes more. Check for doneness of each chop using a Cook'd Right^® Sensor.
   
   1. Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds.
      
   2. Remove sensor tip and check color.
      
   3. Continue checking with the same sensor until done.
      
   4. Discard sensor when finished.
      
   5. Meat is done when tip of sensor is fully orange.
      
   6. Let chops stand for 5 minutes.
      
3. In a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste.
   
4. Transfer the chops to 2 plates and pour the sauce over them.