The simplest of treatments often brings out the best of flavours. Do these in the fry pan or on a BBQ. We like our lamb chops cooked though rather than pink. and we often use more olive oil than stated because then the fat around the edge of the chops caramalises and gets lovely and crispy. Cooking time is approximate because it really depends on how rare to well done you prefer your meat and how thick your chops are. *DO* pick these up and eat them with your fingers. Guests thought we were mad but after trying them, sticky fingers all around the table were diving into the serving dish for more. I have some small hand towels that I dampen slightly and wrap well in cling film before everyone arrives.