Pan Roasted Lamb Chops with Cracked Pepper and Tarragon

1/4 cup black pepper, coarsely ground

12 small loin lamb chops

1 tblsp olive oil

1/2 tsp salt

1/2 cup beef broth

1/4 cup lime juice

[1 tablespoon chopped tarragon OR 1 teaspoon dried tarragon]

2 tblsp butter

grated peel of lime

Place pepper on plate and press each chop firmly into pepper so that it adheres to the meat.  Heat oil in 2 large skillets over high heat, add peppered chops and sear quickly on both sides.  Sprinkle chops with salt, reduce heat to medium.  Do not degrease the pan;  add stock and lime juice and continue to cook, until the chops reach the desired doneness; about 2 minutes for medium rare.  Remove the chops to a plate and keep warm ion a 200 degree oven.  If you are using the dried tarragon, add it now and continue to cook until liquid reduces to a shiny glaze.  Remove from heat, whisk in butter, add grated lime peel and (fresh tarragon if that is what you are using).  Remove chops from the oven to a warm platter, add any lam b juices to the sauce, spoon the sauce over the chops and serve.