Loin Lamb Chops with Olives

• Olive oil to saute
• 4 loin lamb chops, trimmed of excess fat
• Flour for dusting
• 1/2 cup pitted sliced olives (cured or Kalamata or good green ones), coarsely chopped
• Dried or fresh oregano to taste
• About 2 tablespoons fresh lemon juice or to taste
• Salt and crushed red pepper

1. Heat olive oil in a large skillet.
2. Lightly dust loin chops in flour; when hot, sear chops on both sides for a minute.
3. Lower the heat and cook, uncovered, turning frequently, for 5 to 10 minutes depending on how rare you like them.
4. Remove chops to a plate and pour out most of the fat from the skillet.
5. Add olives, oregano and fresh lemon juice to the skillet, deglaze and reduce.
6. Season with salt and crushed red pepper.

olive oil, chops, flour, olives, fresh oregano, lemon juice, salt

Taken from www.foodnetwork.com/recipes/loin-lamb-chops-with-olives-recipe.html (may not work)