Lamb Chops

8 lamb chops, cut thick (about 1 to 1-1/2 inches)
1/2 cup self-rising flour
3 tbs cooking oil
1/4 cup water
2 tbs Molasses
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme

Rinse the lamb chops under cold running water, shaking off the excess water. Sprinkle both sides of the chops with the salt, pepper, and thyme. Let the chops for 20 minutes.

Place the four in a pan or dish and dip the chops in the flour to coat on both sides, shake off any excess flour. Heat the oil in a frying pan over medium heat. Add the chops and cover the pan. Let cook on both sides until brown, about 6 to 8 minutes per side. Pour off the excess fat and add the water and molasses.

Cover the pan, turn off the heat and let stand for about 20 minutes so the chops will get moist and tender.

Serves 8