Lamb Chops with Garlic-Rosemary Sauce

• 2 garlic cloves
• 4 lamb shoulder chops (each about 3/4 inch thick)
• Salt and freshly ground black pepper
• 2 tablespoon olive oil
• 2 tablespoons rosemary
• 2 tablespoons fresh lemon juice
• 1/2 cup chicken stock
• 1 tablespoon butter

1. Chop garlic.
2. Pat lamb dry and season with salt and pepper.
3. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes.
4. Turn lamb over and sear 2 minutes more for medium-rare.
5. Transfer lamb to 4 plates.
6. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute.
7. Whisk in butter.
8. Pour sauce over lamb.

garlic, lamb shoulder chops, salt, olive oil, rosemary, lemon juice, chicken stock, butter

Taken from www.foodnetwork.com/recipes/lamb-chops-with-garlic-rosemary-sauce-recipe.html (may not work)