- 1 garlic clove
- 2 lamb shoulder chops
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
- Chop garlic. Pat lamb dry and season with salt and pepper. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 2 plates. Add garlic, lemon juice, and water to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Pour sauce over lamb.