lamb chops with cracked pepper and rosemary (serves 4) 2 to 3 tablespoons coarsely crushed black pepper 8 small loin lamb chops ½ tablespoon extra-virgin olive oil ½ teaspoon salt ½ cup beef broth ¼ cup lemon juice 2 tablespoons butter 1 tablespoon freshly chopped rosemary needles 1. Place pepper on plate and press each chop firmly into pepper and press in with your hands. 2. 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. Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes. 3.  Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving). 4. 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. 5. Remove lamb chops from the oven. Add any lamb juices to the sauce. Spoon sauce over chops and serve. back