Deviled Lamb Chops For 2

• 2 lamb chops
• salt, to taste
• cracked black pepper, to taste
• 1 tablespoon cooking oil
• 2 tablespoons water
• 2 teaspoons prepared mustard (Dijon or brown)
• 1/2 teaspoon lemon juice
• 1/2 teaspoon dried parsley (marjoram, chives, etc.)
• 1 garlic clove, finely minced (or a dash of salt-free garlic powder)
• 4 slices yellow onions
• 2 red bell pepper rings, sliced 1/2-inch thick

1. Sprinkle chops lightly on both sides with salt and pepper.
2. Heat up the oil in a skillet and brown the lamb chops on both sides, about 5 minutes.
3. In a small bowl, combine the water, mustard, lemon juice, parsley and garlic.
4. Brush the mustard mixture over both sides of the chops.
5. Top with onion slices, cover and simmer 15 minutes.
6. *Spoon pan juices over the chops, top with the bell pepper slices, cover and simmer another 3-4 minutes.
7. *Second notice: the last time I prepared this I topped the lamb with the bell pepper slices and BROILED the chops under the broiler for about 2-3 minutes-*watching* the oven carefully as to avoid burning the chops. I am going to play around with the recipe a wee bit more to update/modernize it to my liking. ~fyi~.

lamb chops, salt, cracked black pepper, cooking oil, water, lemon juice, parsley, garlic, yellow onions, red bell pepper rings

Taken from www.food.com/recipe/deviled-lamb-chops-for-2-275346 (may not work)