2 1/2 tsp ground cumin
4 shoulder lamb chops, 3/4-inch thick
2 tsp canola oil
1 lemon, cut into wedges
In a small bowl mix the lemon pepper seasoning with 2 teaspoons of the ground cumin; rub onto both sides of the chops. Heat the canola oil in a nonstick skillet set over medium-high heat. Cook the chops 3 to 5 minutes per side depending on your desired doneness. Serve with lemon wedges.