Lemon Curried Lamb Chops Recipe

In a bowl, whisk together lemon juice, salt, curry powder, and sugar until the sugar mostly dissolves.

Add the lamb chops and coat them well. Cover and refrigerate for 2 hours; flip once or twice so the flavor hits evenly.

Take the chops out about 10 minutes before cooking. Lightly blot off excess marinade so the surface sears instead of steaming.

Warm a large skillet over medium-high heat. Add the butter and let it melt and settle.

Lay the chops in the skillet. Cook 4–6 minutes per side depending on thickness, letting each side brown before turning.

Move the chops to a plate and rest for 3–5 minutes. Spoon a little of the buttery pan drippings over the top and serve hot.