Lamb Chops

Best to buy delicate little lamb chops. I usually marinate them in whatever is handy – balsamic vinegar, olive oil, mustard, etc.

I always use a non-stick “steak pan” – the type with “lines”. The pan should be heated well before adding the marinated lamb chops. They should be fried on both sides – no more than 2-3 minutes on each side.

Ingredients:

• little lamb chops
• olive oil
• balsamic vinegar
• mustard
• garlic
• black pepper
• anything else that you want to add to the marinade

Preparation:

1. Mix together ingredients for marinade. You don’t need too much marinade; just enough to moisten the lamb chops on both sides – the lamb chops shouldn’t “swim” in the marinade.
2. In glass or plastic box, place the lamb chops.
3. Pour the marinade over the lamp chops. Leave on counter, or refrigerate for a few hours (min. one hour if possible); turn the lamb chops over once or twice, so that both sides are moistened with the marinade.
4. When you are ready to cook the lamb chops, put the steak pan on the flame, and when it is hot, place the lamb chops on it (you can lightly grease the pan with oil, if you want).
5. Sear the lamb chops, no more than 2-3 minutes on each side.
6. Serve.