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1
Trim as much fat as possible off the lamb chops.
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2
If there is meat on the loose ends of the chops, roll them up and secure to the eye of the chop with a toothpick.
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3
Otherwise cut these tails off.
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4
Dust chops lightly with flour seasoned with salt and pepper
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5
Heat olive oil in a heavy skillet large enough to hold the chops in a single layer.
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6
Over high heat lightly and quickly brown the chops on both sides.
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7
Remove them and cover to keep warm.
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8
Lower heat to medium, add the pepper and onions and saute until tender.
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9
Add the garlic and saute for another minute or two but do not allow the garlic to brown.
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10
Stir in the sherry, tomatoes and lemon juice.
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11
Bring to a simmer.
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12
Season to taste with salt and pepper.
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13
Return chops to the pan and cook over medium heat, basting constantly with the sauce, until cooked as desired.
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14
For medium-rare chops, the cooking time is no more than about three minutes.
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15
The tops will be medium in about five minutes and well done in seven to eight minutes.
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16
For well-done chops the pan should be covered so too much of the sauce does not evaporate.
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17
Sprinkle with parsley and olives, garnish with lemon wedges and serve.
