Recipe for Lamb Chops with Pear and Candied Lemon.

Wash the arugula and spin it dry. Peel the previously washed lemons and thinly slice their zest, removing the white parts, then squeeze their juice. Peel the pear and cut it into small sticks, reserving them in half of the lemon juice to prevent browning.

Place the lemon zest in a small saucepan with the sugar and the remaining lemon juice, add enough water to cover, simmer for 10 minutes over low heat, and let cool in the cooking pot.

Heat a pan with olive oil, season the organic lamb chops with salt and pepper, sear them on high heat for 2 minutes on each side, then cook for 6 to 8 minutes on low heat for medium-rare doneness.

To finish, serve the organic lamb chops topped with candied lemon zest, their cooking syrup, and pear sticks, all drizzled with the cooking olive oil.