Pan Fried Lamb Chops

1. 1

   A half-hour before cooking, trim all but a small ribbon of fat from the chops, blot with a paper towel, rub both sides with the garlic and sprinkle with the salt and pepper.

2. 2

   Heat the oil in a heavy nonstick skillet. Brown chops on both sides, about 1 minute on each. Lower the heat to medium and cook 4 minutes longer for medium-rare (deduct 2 minutes for rare, add 2 minutes for well).

3. 3

   Squeeze lemon over each just before serving.

4. 4

   This method works well for chops up to 1 inch thick. If thicker, stir in a little wine, water or broth after searing and cook to desired degree of doneness.

* Per serving · 4 servings · Values may vary.

No additional tips available.