Wow. Perhaps the best lamb chops I've ever made.
This was very simple, and was made to go with some oven-roasted sliced potatoes and onions that Heidi had made.
I simply heated a skillet nice and hot with some canola oil, then I rubbed the chops with kosher salt, Herbes de Provence (the good stuff with plenty of lavender), and a bit of chipotle pepper.
Once the first side was down, I did the same thing on the other side - but I added a bit of dry mustard (Colman's prepared, of course) to the mix. After getting a bit of a nice crust on each side, I added a handful of grape tomatoes and a splash of beef stock (since I had some sitting in the fridge) and popped it in a 400F oven for 5 minutes. At the 5-minute mark, I put a little bit of shredded mozzarella on top of each and let it melt briefly before hitting it with the broiler to add a touch of brown.
As I said before, Wow. Perhaps the best lamb chops I've ever made.