Lamb Chops With Lemon - cooking recipe

Ingredients

4 to 6 blade bone lamb chops (about 1/2 inch thick)
3 Tbsp. lemon juice
white pepper
1 tsp. dried thyme leaves
1 1/2 Tbsp. butter or margarine
1/2 Tbsp. salad oil
salt
lemon wedges for garnish

Preparation

Trim excess fat from lamb chops.
Place in a single layer on a rimmed baking sheet.
Drizzle with 2 tablespoons of lemon juice. Sprinkle lightly with white pepper, then evenly with thyme. Refrigerate to blend flavors for 1/2 to 1 hour.