| How To Cook: |
|
|
1. Trim and discard excess fat from lamb chops.
|
2. Heat oil in skillet; saute chops in hot oil on both sides until nicely browned on outside but still pink on inside.
|
3. Season to taste with salt and pepper.
|
4. Arrange attractively on heated dinner plates; garnish with lemon wedges and watercress.
|
5. Serve with Aioli Sauce.
|
