I'm more of a red girl, but you could totally adapt what I had for dinner last night for EE.
Lamb chop, fat removed, bung in some soy sauce to marinade for 30mins (or longer)
Cook in a non-stick HOT pan (6 minutes per side, DON'T MOVE IT - just bung it in, leave it be, after 3minutes turn down the heat, after 6mins turn it over and press it down if it's a bit curled and that's it).
Once it's done, deglaze (take the yummy brown bits off) the pan with a wee bit of water with a squeeze of lemon juice in it - boil it a bit to reduce it down.
Serve with: brown rice with stir fried chinese veggies through it (water chesnut, baby corn, spring onion, straw mushroom, etc, etc).
Pour the "sauce" over the chop and the rice.