Lamb Chops with Lemon
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4 to 6 blade bone lamb chops (about 2 inch thick)
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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