Marinate: Lamb Chops In a medium bowl, combine all ingredients except lamb chops and mix well with a fork. Wipe dry, cut and lay flat all the chops on a platter/tray. Generously brush the marinade on all over the lamb chops coating all sides. Cover and keep aside for 15 minutes.
Pan Fried Chops
Heat a wide skillet over medium-high heat (takes around 3-4 minutes). Use a grill pan if you want the grill marks. Place the chops in the pan. Cook 3 minutes each side for well done chops. Reduce to 2 minutes each side for medium rare done chops.
Heat up grill. Grill chops for 3 minutes on each side (on a medium-high heat zone). Reduce to 2 minutes each side for medium rare done chops.
Switch on broiler for a few minutes. Place chops on a lined baking sheet and pop it under the broiler, such that the meat is about 4 inches away from the heat. 3 minutes on each side for well done and 2 minutes for medium rare.
Serve: Transfer the chops to a platter and rest for 5 minutes. Serve with lemon-saffron rice or warm pita bread and a greek salad.
Ask your butcher to cut the rack of lamb into individual chops, or, using the bone as a guide- cut into 8 chops of around 3/4" thickness). The chili flakes and cayenne can be reduced or omitted to suit your spice preference.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.