Lamb chops in capers and balsamic vinegar sauce
For 4 people
1 kg of lamb chops, 200 ml balsamic vinegar, 4 tablespoons of capers, 3 tablespoons of olive oil, coarse salt, freshly minced pepper
Fry the Lamb chops in a pan in olive oil on all sides until they turn gold. Pepper them, pour them with balsamic vinegar and sprinkle with capers. Serve with mashed potatoes and steamed vegetables.