Prep 5 mins
Cook 10 mins
From the book, "Heart of the Palms"
- Grease the inside of a pan by rubbing fat edge of a lamb chop over it.
- Brown chops over high heat 4-5 minutes on each side.
- Drain excess fat.
- Season with salt and pepper.
- Add soy sauce and creme de menthe to pan.
- Stir to blend flavor and spoon over chops.