Peppered lamb chops

Total time: 25 minutes plus time for chops to temper, about 1 hour

Servings: 4

Note: Ask your butcher to cut the chops 1 1/4-inch thick. They may be single- or double-bone chops depending on the size of the lamb. You or the butcher can trim the excess fat; leave a little for flavor and so that the chops don’t cook too quickly.

8 rib lamb chops, about 1 1/4-inch thick, trimmed of excess fat

Salt

1/2 cup panko

4 tablespoons coarsely ground black pepper

1 teaspoon chopped fresh thyme

4 tablespoons canola or peanut oil

1. Bring the lamb chops to room temperature so they will cook quickly and evenly. Season them on both sides with salt to taste.

2. Combine the panko, black pepper and thyme in a shallow dish.

3. Heat two large, heavy skillets, preferably cast-iron, over medium-high heat.

4. When the skillets are very hot, add 2 tablespoons of oil to each and swirl to coat the bottom. Press the chops firmly into the pepper mixture on both sides to coat evenly and thickly. Place the chops in the skillets and cook 4 minutes. Turn the chops over and carefully pour off the fat from the pans.

5. Continue cooking for 3 minutes, then turn the chops on their sides to sear the fat for 3 minutes. Return to the second side down and cook until the chops are done to taste, about 2 minutes longer for rare. The crust will be very brown.

Each serving: 286 calories; 18 grams protein; 9 grams carbohydrates; 2 grams fiber; 19 grams fat; 3 grams saturated fat; 68 mg. cholesterol; 50 mg. sodium.