Effortless yet elegant.
4 lamb chops
2 tbs. olive oil
2 tsp. Worcestershire sauce
1 tbs. butter
1 sprig rosemary
1 fat garlic clove, crushed
1/4 cup port
Stir together the olive oil and Worcestershire sauce with salt and pepper. Rub all over the lamb and leave them to sit at room temperature for 30 minutes.
Heat a non-stick skillet and cook the lamb for 3-4 minutes per side, depending on thickness and how you like your lamb served. Remove and wrap in foil.
Tip the butter into the skillet and when melted, add the rosemary, garlic and port. Bubble to reduce a bit. Unwrap the lamb and add any accumulated juices to the sauce. Serve with the sauce drizzled over the lamb chops.
Cooking with Nigella 