This is dead easy, not really even a recipe. It works for lamb chops or lamb steaks, or beef or pork for that matter. Season meat to your liking, place on plate and let rest about 15 minutes… so that the seasoning sinks in. Heat skillet over med-high heat and add a little bit of oil or butter, just enough so the meat doesn’t stick. Place meat in skillet and cook to your liking. When just about done, add a splash of balsamic vinegar over the meat, turn meat over and add another dash. Cook for just a half minute longer.
This is one of my favorite meals. Lamb chops served with rice and a simple salad made with Mama Bird greens, bell pepper, cucumber, feta cheese, Greek olives and tossed with an oil and vinegar dressing.