lamb loin chop

yesterday i made lamb loin chop 2 ways.  first i took the lamb out for 30 minutes to get to room temperature.  salt on both sides of lamb

method 1:

-rub oil on big piece of foil.  fold up lamb inside making sure there's space between each piece.  

-turn on george foreman grill and wait 10 minutes

-cook for 9 minutes

method 2:

-heat 2 tablespoons butter in skillet on high until melted.  turn heat to medium.

-cook lamb 4 minutes per side.  sear edges.

both ways tasted good because lamb is delicious but i liked how method 2 tasted better.  cooking on the stove you get beautiful caramelization.  however, it's more clean-up.  with the george foreman you just have to crumple and toss the foil.

i was reading online how lamb is meant to be eaten on the rarer side.  since that's not my preference, i cooked it a couple minutes more than the minimum amount of time.

it was my first time cooking lamb loin chop.  glad it turned out :o)