Pan-broiled Lamb Chops Recipe

Lamb chops are particularly nice pan-broiled. First scrape off any fine

particles of bone, trim off superfluous fat, and then place in a hissing

hot skillet. Turn often until well seared, to prevent escape of juices,

and cook until brown, about ten minutes. Serve on a hot platter, season

with salt and pepper, dot with butter, and garnish with parsley, peas,

or a ring of mashed potatoes.

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