4 lamb shoulder chops
4 tbsp. butter
Salt and pepper
Juice of 1/2 lemon
1 tbsp. Worcestershire sauce
2 tbsp. chopped fresh parsley

In large skillet, melt 2 tablespoons butter. Brown chops on first side, about 6 minutes. Season, brown on second side about 6 minutes. Add remaining butter, lemon juice, Worcestershire, and parsley. Spoon over chops.