The onions and celery made the chops real tasty. Yum!
1) Using paper towels, pat the chops dry. Sprinkle with salt and pepper on both sides. Don’t be shy, it’s alright to be a little generous with the salt.
2) On a non-stick pan, melt butter then add olive oil. Saute chopped onion and celery, about a minute. Then quickly fry the lamb chops one or two at a time.
3) Serve hot with mint sauce or jelly.
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