Bring the lamb chops to room temperature. Season the sides that will be on top with the freshly ground rock salt and black pepper.
Heat some olive oil in a skillet over medium heat. Place the lamb chops with the seasoned side down. Sprinkle with rock salt and black pepper.
When the edges start to brown, peak at the bottoms and turn them over if golden brown.
Once the other side is browned, wipe the excess oil from the pan with paper towels.
Pour the white wine over the lamb chops, cover and braise them until the blood stops rising to the surface.
Serve the lamb chops, baby salad greens and cherry tomatoes on a plate with horseradish and they are done!
Here's how they look when cut. Lamb chops cooked rare taste wonderful.
Story Behind this Recipe
My favorite steakhouse prepares meat by seasoning it with salt and pepper and serves it with horseradish, and it tastes wonderful. I was wondering if lamb chops might be also delicious prepared in the same way. So, I tried it and it was indeed delicious.
Use fresh lamb chops and cook them rare to have a tender and juicy finish.
Feel free to use your choice of condiments.
Serve the lamb chops on the plate with the bone on the right side (for those who are right-handed) to make cutting easier.