Seared Lamb Loin Chops

Made it in a cast iron pan and did it as shown. Came out great without having to heat up the oven...and the kitchen while it is 90 degrees outside.

Saw this on her cooking show, and made it this weekend. Turned out exactly as she promised. I added some Worcestershire Sauce to the chops, and had to sear them about 6 minutes on each side, but they came out juicy and still pink on the inside. Should have trimmed more of the fat, as there was a fair amount, but most stayed in the pan. As good as having steak!