Butter is best for frying and sauce ;-)This was simple and really good! Go easy on the lemon - less mat be better.

Grated lemon zest (from 1 lemons) 2 to 3 tablespoons freshly squeezed lemon juice 6 cloves garlic, minced 1 tablespoon garam masala 1 teaspoon salt Freshly ground black pepper 1/2 cup olive oil 2 tablespoons finely chopped fresh rosemary (optional) 4 lamb loin chops

In a shallow baking dish or container large enough to hold all of the lamb chops in a single layer, combine the lemon zest and juice, garlic, garam masala*, salt and pepper to taste. Add the oil and rosemary, if using, and mix well. Add the lamb chops, turn to coat, and spoon the marinade over the top of each chop. Set aside at room temperature for at least 20 minutes, turning and basting the chops occasionally. (May cover and refrigerate for up to 12 hours.) Remove from marinade, fry in frying pan min 5 minutes per side (use either butter (or oil)). Remove from heat, add optional cream warm over low heat and serve.