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Pan-Seared Lamb Chops with Anchovy-Caper Blue Cheese Sauce and Blistered Asparagus-Zucchini Ribbons

2 servings · 4.4 g net carbs

4.4g Net carbs 67.5g Fat 74.6g Protein 944.2 kcal

4.4g Net carbs · 67.5g Fat · 74.6g Protein · 944.2 kcal

Pan-Seared Lamb Chops with Anchovy-Caper Blue Cheese Sauce and Blistered Asparagus-Zucchini Ribbons

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 15 min  ·  cook 25 min  ·  total 40 min  ·  difficulty medium

Pan-seared and oven-finished lamb chops paired with a warm anchovy-caper blue cheese sauce and a side of sautéed zucchini ribbons and blistered asparagus. The lamb is seared to develop a browned crust, then finished in the oven while anchovies and capers are warmed into a tangy sour-cream and blue cheese pan sauce. The zucchini is cut into wide ribbons and wilted briefly, and asparagus is blistered until edges char for texture contrast. Lime zest brightens the sauce so it coats the meat and vegetables without pooling on the plate.

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Ingredients

  • lamb chopsLamb, Chop
    500 g
  • olive oil
    45 ml
  • anchoviesAnchovies, Canned in olive oil, with salt, drained
    10 g
  • capersCapers, Canned
    10 g
  • blue cheeseCheese, Blue or Roquefort
    20 g
  • sour creamSour cream, Regular
    30 g
  • asparagusAsparagus, Raw
    100 g
  • zucchiniBaby, Squash, zucchini, raw
    50 g
  • garlicGarlic, Raw
    6 g
  • saltSalt, Table
    4 g
  • black pepperSpices, Pepper, black
    1 g
  • limeLime, Raw
    20 g

Equipment

  • ovenproof skillet
  • sheet pan
  • microplane
  • tongs

Method

  1. Bring the lamb chops to room temperature and pat them dry.
  2. Preheat the oven to 180°C (350°F).
  3. Heat an ovenproof skillet until very hot, add olive oil, and sear the lamb chops on both sides until a deep brown crust forms, about 2 to 3 minutes per side.
  4. Transfer the skillet to the oven and roast the chops until they reach the desired doneness, then remove and let rest on a plate.
  5. While the lamb rests, return the skillet to medium heat and add anchovies and capers; warm until the anchovies begin to dissolve into the oil.
  6. Add garlic to the pan briefly just to soften, then remove the skillet from direct heat and stir in sour cream and blue cheese until the sauce is smooth and glossy; finish with lime zest.
  7. In a separate pan, heat a small splash of olive oil, add asparagus and zucchini ribbons, and cook until the asparagus is blistered and the zucchini has just wilted; season with salt and black pepper.
  8. Slice the rested lamb chops if desired, spoon the warm anchovy-caper blue cheese sauce over the meat, and plate with the blistered asparagus and zucchini ribbons.
Bring the lamb chops to room temperature and pat them dry.

Tips

Pro tip

  • Pat the lamb chops dry before searing for a better crust.
  • If the sauce looks grainy, remove the pan from direct heat and whisk in a small spoonful of sour cream to smooth it.
  • Slice the zucchini into wide ribbons with a peeler for a quick, even wilt.

Frequently asked questions

What can I use instead of blue cheese?
Use feta in place of blue cheese. Feta will deliver a briny tang and a firmer texture when warmed, and the sauce will be slightly less creamy and more crumbly compared with melted blue cheese.
Can I use a different cut of meat instead of lamb chops?
Yes, use a ribeye or new york strip steak from the pantry as a substitute. Steaks sear and finish the same way but will change the final resting texture and require a similar oven finish at the same temperature to reach the desired doneness.
My lamb crust is not browning properly — what should I do?
Dry the surface thoroughly and make sure the skillet is hot before adding the lamb. A very hot pan and minimal crowding produce an immediate sizzle that promotes browning; if the pan cools, let it heat back up before continuing.
The sauce separated or looked curdled — how can I fix it?
Remove the pan from direct heat and whisk gently while adding a spoonful of sour cream to re-emulsify. Warming the sauce over lower heat and avoiding a rapid boil keeps the sour cream and blue cheese from splitting.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.4g Net carbs 3% 46% 51%
Net carbs Fat Protein
4.4 gNet carbs
74.6 gProtein
67.5 gFat
2 gFiber
944.2Calories

Electrolytes

Na2255 mgSodium
K1183 mgPotassium
Mg99 mgMagnesium

Minerals

Calcium
162 mg
Iron
6.52 mg
Magnesium
99 mg
Phosphorus
645 mg
Potassium
1183 mg
Zinc
10.45 mg
Copper
0.528 mg
Selenium
80.8 µg

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
6.96 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

396 g per serving

12 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.