Seared Lamb Chops with Cracked Pepper and Rosemary

I'm going to be perfectly honest with you.  I am NOT a lamb chop kinda gal so I use pork chops with this recipe :)

Seared Lamb Chops with Cracked Pepper and Rosemary


2 to 3 tablespoons coarsely crushed black pepper
6 to 8 small loin lamb chops
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 cup beef broth
1/4 cup lemon juice
2 tablespoons butter
1 tablespoon freshly chopped rosemary leaves


Place pepper on plate and press each chop firmly into pepper and press
in with your hands. In a heavy frying pan over medium-high heat, add
olive oil and heat. Add peppered lamb chops and sear on both sides.
Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease
the pan). Add beef stock and lemon juice; continue to cook until the
chops reach the desired doneness, approximately 2 to 3 minutes for
medium rare. Remove lamb chops to a platter and keep warm in a 200
degree oven.


Continue to cook the sauce, scraping any pieces of meat off the bottom
of the pan and stirring them into the sauce. Let the liquid boil until
liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter
and fresh rosemary. Remove lamb chops from the oven. Add any lamb juices to the
sauce. Spoon sauce over chops and serve. Makes 3 to 4 servings.