By: Mary John Resch

This recipe is completely different from how I usually cook lamb chops but I enjoyed them. I particularly liked how easy they were to prepare – you could easily do these on a busy night and have a special meal.

DIXIE LAMB CHOPS

4 lamb loin chops (5 to 6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/4 cup molasses
2 tablespoons steak sauce (I used A.1.)
1 tablespoon cider vinegar

Sprinkle lamb chops with salt and pepper. In a large skillet, heat olive oil over medium heat; cook the chops, covered, until bottoms are browned,5-7 minutes.
Mix the molasses, steak sauce and vinegar. Turn chops, pour molasses mixture over top. Cook, covered, over medium-low heat until lamb reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; medium, 160 degrees) Watch closely because the chops will cook quickly.