Bronzed Lamb Chops

from the kitchen of Chef Paul Prudhomme

Makes 4 servings

ingredients
4 tablespoons unsalted butter or olive oil or vegetable oil
1 tablespoon Chef Paul Prudhomme’s Pork & Veal Magic® or Meat Magic®
8 (2- to 3-ounce) lamb loin chops, about 1 inch thick, well chilled.
how to prepare

Place a heavy nonstick skillet over medium-high heat until hot, about 7 minutes.

As soon as the skillet is hot, lightly coat one side of each chop with butter, then sprinkle each buttered side evenly with ½ teaspoon of the seasoning.  Place the chops in the skillet, seasoned sides down and sprinkle the top sides of all the chops evenly with the remaining seasoning.

Cook about 3 minutes.  Turn the chops and, if the chops are extra lean, pour about ½ teaspoon melted butter on top of each.  For medium rare, cook the chops 3 minutes more.  (For medium, cook 4 minutes per side.)  Remove chops and place on a serving platter.  Don’t stack the chops.  Wipe the skillet clean and cook the remaining chops.

Note:  You can turn the meat more than once or continuously until cooked to desired
           doneness.  All cooking times are approximate.