Lamb Chops with Caper Dressing

• 2 lamb shoulder or leg chops
• Salt and pepper
• 0.5 cup sour cream
• 1 Tbsp. Dijon mustard
• 1 Tbsp. capers
• 1 Tbsp. fresh tarragon
• 6 small cornichons (aka gherkins or sweet pickles)

Put the sour cream into a small bowl. Stir in the mustard and capers. Chop the tarragon leaves, then add to the sour cream. Halve the gherkins lengthways (dice them if they are on the large side) then stir them into the dressing, together with a little salt and pepper. Cover and refrigerate.

Season the chops with salt and pepper and rub them with a little olive oil. Pre-heat a cast iron skillet (one with ribs if you have such a thing) for 10 minutes.

Sauté the lamb for 3–4 minutes on each side, until cooked as you like. Remove the lamb and let it rest for a few minutes.

Good with steamed spinach and potato coins.