Trim off the flap from a fine loin of lamb, aid cut it into chops about 3/4 inch in thickness.
Lay the chops on a hot gridiron, and broil them of a nice pale brown, turning them when required.
Season them with pepper and salt; serve very hot and quickly, and garnish with crisped parsley, or place them on mashed potatoes. Asparagus, spinach, or peas are the favourite accompaniments to lamb chops.
Time: About 8 or 10 minutes.
Sufficient: Allow 2 chops to each person.
