Pan-Fried Lamb Chops for One -

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Pan-Fried Lamb Chops for One

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By Toni Lydecker

Posted July 23rd, 2007

This article is reprinted with permission from National Gem Collection, by Jeffrey E. Post, (1997, Harry N. Abrams)

Servings:	1
Author Notes:	The method described here works well for chops up to 1 inch thick. If yours are thicker, stir in a little wine, water or broth after the initial searing of the chops, cover, and cook to the desired degree of doneness.
Ingredients:	8 ounces lamb chops (1 or 2 loin chops; 3 or 4 rib chops) 1 peeled and crushed garlic clove salt and freshly ground pepper to taste 1 teaspoon vegetable oil 1 lemon wedge
Instructions:	1. Half an hour before you plan to eat, trim all but a thin border of fat from lab chops and blot them with a paper towel. Rub both sides with garlic and sprinkle with salt and pepper. 2. Heat the vegetable oil in a small heavy skillet or ridged grill pan (preferably non-stick). Brown the chops on both sides; this will take no longer than a minute. Lower the heat to medium and cook for four minutes longer for medium-rare chops. Deduct a minute for rare chops, add a minute or to for well done. 3. Squeeze the lemon over the chops just before eating.