Lamb chops or steaks

A Fernand Point style recipe:

Make sure your chops or steak is at least an inch thick for best results.

Let them come to room temperature. Salt them but do not pepper them.

Heat a heavy bottomed sauce pan and add a thin layer of olive oil. Put the chops in the pan and cook them uncovered and undisturbed for 4 minutes. They should be nice and browned. Turn them and brown the other side. If they are not done you can turn them again or put them in a hot oven and cook them until they are just past rare. Take them out of the pan and put them on a plate.

Drain the fat out of the pan but don't wipe it out. Put it back on the heat and add half and onion chopped fine, a pinch of salt and some celery seeds, thyme or rosemary. Cook the onion quickly and add some lemon juice, a tablespoon of water and some salt and pepper and boil down until there is just a trickle of sauce. Serve it over the lamb chops.