Well, it was kind of a disaster truth be told. (My execution, not your suggestions) The chops were already seasoned, so I didn’t bother doing any of that. I heated up a large frying pan with a very little bit of oil, and cooked the chops for 90 seconds each side. I took them off the heat and cut them open and they were still raw on the inside. I know they should be pink when eaten, but not raw. So I put them back on the heat for another minute each side, checked them out, they looked sufficiently ok. The taste wasn’t great, parts were still raw, while parts were way overcooked. To top it off, I guess I ate some of the raw stuff I was trying to avoid, as my stomach wasn’t too happy with me a couple hours later, if you get my drift. But, I know lamb is soooo good when done properly so I will have to try again.