Deviled Lamb Chops For 2 - cooking recipe

Ingredients

2 lamb chops
salt, to taste
cracked black pepper, to taste
1 tablespoon cooking oil
2 tablespoons water
2 teaspoons prepared mustard (Dijon or brown)
1/2 teaspoon lemon juice
1/2 teaspoon dried parsley (marjoram, chives, etc.)
1 garlic clove, finely minced (or a dash of salt-free garlic powder)
4 slices yellow onions
2 red bell pepper rings, sliced 1/2-inch thick

Preparation

Sprinkle chops lightly on both sides with salt and pepper.
Heat up the oil in a skillet and brown the lamb chops on both sides, about 5 minutes.
In a small bowl, combine the water, mustard, lemon juice, parsley and garlic.
Brush the mustard mixture over both sides of the chops.
Top with onion slices, cover and simmer 15 minutes.
*Spoon pan juices over the chops, top with the bell pepper slices, cover and simmer another 3-4 minutes.
*Second notice: the last time I prepared this I topped the lamb with the bell pepper slices and BROILED the chops under the broiler for about 2-3 minutes-*watching* the oven carefully as to avoid burning the chops. I am going to play around with the recipe a wee bit more to update/modernize it to my liking. ~fyi~.