Double Lamb Chops
|Lamb chops||4 (Double Rib, About 2 1/2 Inches Thick)|
|Olive oil||2 Tablespoon|
|Garlic||10 Clove (50 gm), crushed|
|Lemon||1 , juiced|
|Freshly ground pepper||To Taste|
Ask the butcher to French (trim) the bone ends and supply the paper frills that cap the bones after cooking.
Brush the chops with olive oil and spread with crushed garlic.
Sprinkle with lemon juice, salt and pepper and let stand for 1 to 2 hours.
Cap bone ends with paper frills.
Serve chops on warm plates topped with Mustard Butter.
Accompany with Grilled Eggplant.