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1
Place pepper on plate and press each chop firmly into pepper and press in with your hands.
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2
In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat.
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3
Add peppered lamb chops and sear on both sides.
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4
Sprinkle lamb chops with salt.
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5
Reduce heat to medium (do not degrease the pan).
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6
Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125u00b0F.
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7
(use a meat thermometer to test for doneness).
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8
Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200u00b0F oven until ready to serve (needs to let rest 5 to 10 minutes before serving).
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9
NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.
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10
Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce.
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11
Let the liquid boil until liquid is reduced to a shiny glaze.
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12
Remove from heat.
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13
Whisk in butter and fresh rosemary.
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14
Remove lamb chops from the oven.
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15
Add any lamb juices to the sauce.
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16
Spoon sauce over chops and serve.
