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Categories:Viewed: 45 - Published at: 8 years ago
Ingredients
- 8 lamb rib chops
- 2 cloves garlic crushed
- salt
- freshly ground pepper
- 2 teaspoons vegetable oil
- 2 lemon wedges
Method
- 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.
- 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).
- Squeeze lemon over each just before serving.
- 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.
