Recipe by Paul Prudhomme

Makes 4 servings

Ingredients:

• 4 tablespoons unsalted butter or olive oil or vegetable oil
• 1 tablespoon Chef Paul Prudhomme’s Pork & Veal Magic or Meat Magic
• 8 (2- to 3-ounce) lamb loin chops, about 1 inch thick, well chilled

Instructions:

Place a heavy nonstick skillet over medium-high heat until hot, about 7 minutes. As soon as the skillet is hot, lightly coat one side of each chop with butter, then sprinkle each buttered side evenly with 1/2 teaspoon of the seasoning. Place the chops in the skillet, seasoned sides down and sprinkle the top sides of all the chops evenly with the remaining seasoning. Cook about 3 minutes. Turn the chops and, if the chops are extra lean, pour about 1/2 teaspoon melted butter on top of each. For medium rare, cook the chops 3 minutes more. (For medium, cook 4 minutes per side.) Remove chops and place on a serving platter. Don’t stack the chops. Wipe the skillet clean and cook the remaining chops.

Note: You can turn the meat more than once or continuously until cooked to desired doneness. All cooking times are approximate.