Lamb Chops With Lemon

4-6 blade bone lamb chops, about 2 inch thick
3 tbsp. lemon juice
white pepper
1 tsp. thyme
1 2 tbsp. margarine
2 tbsp. vegetable oil
salt

Trim excess fat from lamb chops. Place in a single layer on a rimmed baking sheet. Drizzle with 2 tbsp. of the lemon juice. Sprinkle lightly with white pepper, then evenly with thyme. Refrigerate to blend flavors for 2 to 1 hour.

In mixture of heated margarine and oil in a large frying pan, cook lamb chops over moderately high heat until well browned on both sides (3-4 minutes per side). Salt to taste. Remove chops to a warm platter.

Pour off and discard fat in pan. Add remaining lemon juice to pan, stirring to dissolve brown drippings. Drizzle mixture over chops. Garnish with lemon wedges.