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1. Season 8 lamb chops with salt, pepper, garlic powder and rosemary.
2. Heat a cast-iron skillet and add some olive oil.
3. Fry the lamb chops for 2 or 3 minutes on each side.
4. Fry longer for thicker lamb chops, and cook the edges too.
5. Leave the lamb chops to rest for 5 minutes under loose tin foil cover.