* 8 lamb rib or loin chops
* 2 cloves garlic, crushed
* Salt and freshly ground pepper to taste
* 2 teaspoons vegetable oil
* 2 lemon wedges
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.
Note: 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.