6 lamb chops, loin 1 to 1 1/2 inches thick
1 tablespoon olive oil
3 teaspoons kosher salt
1 1/2 teaspoon fresh ground pepper
1 tablespoon butter
3 cloves minced garlic
1 tablespoon capers
1/4 cup Kalamata olives, pitted and sliced
1/4 cup White Wine, dry
1/4 cup lemon juice
2 tablespoons minced parsley
Season the lamb chops with salt and pepper. Heat olive oil in frying pan and when it is hot add the chops and cook until medium-rare, turning once and cook about 6 to 8 minutes on each side. Remove to a platter and keep warm, chops will continue to cook a little while being kept warm so remove them from the heat a little rarer than you want them.
Turn the heat down and add the butter. Then add the garlic and cook for a couple of minutes. Add the rest of the ingredients except for the parsley and cook until the liquid reduces by about a third and then pour the sauce over the lamb chops and sprinkle with parsley.