4 lamb loin chops (about 4-5 ounces each; about 1 1/2" - 1 3/4" thick)

2 tablespoons olive oil

2 tablespoons Worcestershire sauce

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1/4 teaspoon white pepper

1/4 teaspoon paprika

2 tablespoons olive oil, additional

Place lamb chops in a zip-style bag.

Mix remaining ingredients, except the 2 tablespoons additional olive oil, and pour into bag with chops. Marinate from 30 minutes to 2 hours in refrigerator.

Remove chops from marinade and allow to come to room temperature (20-30 minutes), then pat lamb chops dry with paper towels.

Heat the additional olive oil in a heavy skillet over medium-high heat. When skillet is hot, add chops and cook 5 minutes; turn and cook 5 minutes longer. For medium-rare chops, temperature should be 145ºF. (Reduce heat a bit if chops are cooking too fast.)