Dice 2 lemons with peel, chop the garlic cloves, then season with salt and pepper.
Put the lemons and garlic in a zip bag, add the lamb chops, mix and marinate for about 2 hours
Then drain the chops, do not dry them. Preheat the oven.
Put the oil in a large pan and fry the lamb chops briefly on both sides, about 1 to 1 1/2 minutes on each side, depending on the size of the lamb chops.
Then place the lamb chops on a baking sheet, put the remaining 2 lemons in thin slices on top and briefly pack them under the grill.
Baguette goes particularly well with the marinade and a green salad.
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