PAN BROILED LAMB CHOPS

8-12 LAMB CHOPS (1 ½ INCH THICK)
FRESHLY GROUND PEPPER
COARSE SALT
4 TBSP. MARGARINE
1 CLOVE GARLIC
2 TBSP. CHOPPED PARSLEY

SPRINKLE THE LAMB CHOPS LIGHTLY WITH FRESHLY GROUND PEPPER. PLACE HEAVY IRON SKILLET OVER HIGH HEAT. SPRINKLE PAN WITH SALT, AND HEAT UNTIL PAN IS ALMOST SMOKING. DO NOT ADD ANY FAT TO PAN. PLACE CHOPS INTO PAN. COOK ABOUT 4 MINUTES ON ONE SIDE. TURN OVER AND PAN BROIL 3 MINUTES. TURN CHOPS UPWARDS SO THAT FAT ON EDGES WILL BROWN. PAN BROIL 2 MINUTES. REMOVE CHOPS FROM PAN. KEEP WARM; POUR OFF FAT. TURN HEAT TO LOW. ADD MARGARINE AND GARLIC TO PAN AND COOK 1 MINUTE. POUR MARGARINE OVER CHOPS. SPRINKLE CHOPS WITH PARSLEY. SERVE IMMEDIATELY.