1 garlic clove
2 lamb shoulder chops (each about 3/4 inch thick)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 tablespoons water
1. Chop garlic. Pat lamb dry and season with salt and pepper.
2. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 2 plates.
3. Add garlic, lemon juice, and water to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Pour sauce over lamb.