LAMB CHOPS · MARINADE · OLIVE OIL · BUTTER · MUSTARD · MINT
Pan-fry — medium — IT 145°F
Don’t feel sheepish about breaking out the lamb chops when you want an easy, elegant treat. Marinate chops for a few hours if you can—or skip this if you’re in a hurry. Season your chops with salt and pepper and pan-fry over medium heat in a cast iron skillet coated with a little olive oil—grilling works too—for about 5-10 minutes per side. Use your instant-read thermometer and take them off the heat a little early. While the little lambs rest a wee bit, add some butter and mustard to the frying pan for a simple pan sauce. Skip the green jelly and add a sprig of fresh mint.
(When in doubt, add butter and/or salt.)