Combine the Worcestershire sauce and lemon juice.
Place the lamb chops in a nonreactive container or food storage bag. Add the Worcestershire sauce and lemon juice mixture and turn the chops to coat thoroughly. Let stand for 20 to 30 minutes.
Spray a rack with nonstick cooking spray and place in a roasting pan. Set the oven to broil.
Remove the chops from the marinade, brush all over with olive oil, and arrange on the rack.
Broil about 4 inches from the heat for about 5 minutes. Turn the chops and broil for about 5 more minutes. Check with an instant read thermometer. Chops are rare at 140° F or medium at about 160° F.
If desired, dot with a thin pat of buter just before serving.
Calories per serving: 387
Fat per serving: 19.5