Pan-fried lamb chops

Pan-fried lamb chops with olive oil, lemon, oregano. All I can think of when I see this is “You lika the juice?” I LOVE the juice, almost more than the lamb itself!

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#RECIPE:
olive oil
salt and pepper
lamb chops
lemons
oregano
Heat olive oil in a frying pan over medium high heat. While it’s heating, liberally season lamb chops with salt and pepper. Once oil is hot but not smoking, add chops to pan and cook without flipping till the one side is crisp and well browned, about five minutes. Meanwhile, juice lemons - about half a lemon per chop. Once first side is well browned, flip chops and cook second side for about half the time. At the very end, sprinkle with oregano and add lemon juice. Cook about 30 sec to a minute longer, then serve immediately with lots of bread to mop up the sauce. (Drinking the sauce is ok too.