2 lamb chops, 1 1/2" thick
1 tbsp. butter
1 tsp. freshly grated lemon zest
1 tsp. drained capers
1 tbsp. fresh lemon juice

Wash and pat lamb chops dry, sprinkle with salt and pepper to taste. Broil in broiler about 4 inches from heat for 6 minutes. Turn chops and broil 4 minutes more. Remove and let stand 5 minutes. While the chops are standing in a small saucepan melt the butter and stir in the zest, capers, lemon juice, salt and pepper to taste and heat. Transfer the chops to plate, pour sauce over them and serve. Serves 2.