Instructions: Before cooking, trim as much fat as possible from the meat. Season with chopped rosemary, salt, and pepper.

Heat oil in a large skillet over medium heat. Add chops; cook until brown on the bottom, 4 to 5 minutes. Turn, and cook until an instant-read thermometer reads 130 degrees (for medium-rare) and chops are evenly browned, 3 to 4 minutes more.

Serve warm, garnished with rosemary sprigs. Lamb is best served medium to medium-rare.

This recipe yields 4 servings.

Comments: A lamb chops flavor, texture, and cost are largely determined by where the cut is made on the body. The most tender meat comes from the lambs loins and ribs; the loin is leaner, the rib more flavorful. The sirloin chop, taken from the leg or hip, is usually inexpensive, but the meat, like that of the shoulder cut, can be tough.

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