Yummy and simple. My favorite way to have lamb chops. They benefit from being breaded one to two hours in advance so the coating dries a bit and better adheres to the meat.

I have a blood orange tree in my front yard, and it is about that time again for us to bring in our "crop"... so I pulled out this favorite recipe of ours. This is from Bobby Flay - and is delicious served with his Coriander Potatoes which I am also posting here!

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. In the top of a double boiler, whip the egg yolks over hot water until they thicken to the consistency of heavy cream. Add the melted butter very slowly, whipping vigorously so the

Preheat the broiler to high. Generously brush chops on both sides with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on both sides for medium-rare doneness.

Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's

Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess. Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving