Any good 'Aussie Outback Bistro' will have really good chops... especially lamb chops!
Lamb chops are as good as Fillet Mignon and cheaper. You can order them at most chop houses and find them at most grocery meat counters: organic or free range. For this dish you will need: as many lamb chops as per person, olive oil, one lime, Worcestershire sauce and herbs. As for a side dish, sauteed brown mushrooms, frozen french fried Idaho potatoes and a lovely green salad.
To begin, marinate the chops in a drench of olive oil, squeeze of lime, dash of Worcestershire, pinch of garlic powder and sea salt and sprinkle of dried herbs: mint, rosemary and oregano. Let the chops marinate for about 15-20 minutes. They cook fast, so you can start the fries in the oven while they marinate. After the marinate time has passed. Take a skillet and heat it up with a drizzle of olive oil.
Sear the lamb chops on both sides and let them sizzle away til the juices run. Remove from the skillet and lay in a glass baking dish. Set in the warming oven or top of stove while you prepare the 'ceps' large golden brown mushrooms in the same skillet, adding a pat or two of butter.
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