Lamb Chop

Can be prepared in 45 minutes or less.

Serve with: Sesame noodle salad with chopped fresh cilantro, and cucumber slices tossed in rice wine vinaigrette.

Lamb and mint are a very traditional English combination. But the straight mint jelly that is often served with lamb is a little too sweet for our taste. Add some fresh lemon juice for tartness, a bit of cardamom for a touch of exotic aromaticity, and some butter to smooth the whole thing out, and you've got the makings of a great but very quick and simple pan sauce. This recipe is also great on the grill. But since a hot fire, which is what you should use, is a bit hotter than the broiler even set on high, cook the chops for about 1 minute less per side.

These lamb chops get their kick from two flavorful marinades, a butter-basting session on the grill, and a shower of spices during their rest.

A fragrant marinade of lemongrass, shallots, and Thai chiles adds tons of flavor to quickly grilled lamb chops.

This easy yet satisfying dish transforms high-flavor pantry ingredients (hoisin! balsamic! gochujang!) into a marinade and a glaze so no flavor goes to waste.

You want that lamb fat to render out gently; it’ll eventually become part of the sauce that will tie the whole dish together.