Pan-roasted lamb chops

December 17, 2008

Serves 8

8	lamb rib chops
	Salt and pepper, to taste
2	tablespoons olive oil
2	tablespoons chopped mixed rosemary, thyme, and oregano

1. With a small sharp knife, remove the fat from the bones beginning at the ends and stopping at the round piece of meat. The chops should look like meat on sticks. Sprinkle with salt and pepper.

2. In a large nonstick skillet, heat the oil, swirling the pan around so it coats the bottom. When it is hot, add 4 lamb chops. Cook without moving for 3 minutes. Turn and cook the other sides for 3 minutes more. Repeat with the remaining chops. They should be cooked through but pink in the center.

3. Arrange on a plate and sprinkle with the herbs. Sheryl Julian

Notes: