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Lamb Chops with Lemon

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4 to 6 blade bone lamb chops (about 2 inch thick)
3 tablespoons lemon juice
white pepper
1 teaspoon thyme
2 tablespoons margarine
2 tablespoons vegetable oil


Trim excess fat from lamb chops. Place in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of the lemon juice. Sprinkle lightly with white pepper, then evenly with thyme. Refrigerate to blend flavors for 1 to 2 hour. In mixture of heated margarine and oil in a large frying pan, cook lamb chops over moderately high heat until well browned on both sides 3 to 4 minutes per side. Salt to taste. Remove chops to a warm platter. Pour off and discard fat in pan. Add remaining lemon juice to pan, stirring to dissolve brown drippings. Drizzle mixture over chops.

Garnish with lemon wedges.

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