Instructions: 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. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes.

While the chops are standing, in a small saucepan melt the butter and stir

in the zest, the capers, the lemon juice, and salt and pepper to taste.

Transfer the chops to 2 plates and pour the sauce over them.

Serves 2.

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