These are super quick chops and really easy, too. Fannie suggests using chops less than 1 inch thick for pan broiling.
4-8 thin lamb chops
salt & pepper
Heat a cast iron skillet until very hot
Rub with the fat of one of the chops
Brown the chops quickly on each side
Lower heat and cook each chop about 3 minutes on each side
Salt & pepper to taste & serve hot (I served them with green bean casserole).
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