Lamb chops cut from the rib section aren’t cheap, so whenever I make this it feels like a special occasion, even when it’s a Saturday night in the summer with my family. Try to get small lamb chops that have not been Frenched, or trimmed of the layer of fat and deckle that sits on top of the bone. That’s the best part—lamb fat is king! This is a great springtime dinner for special people (I have suggestions for budget-friendly options in the Spin Its).
0:37: Season the Lamb
3:58: The Fire Situation
5:55: 3 Minutes Later
7:17: Short Cosmic Interlude
7:46: Ewe Are Done
9:11: The Last Splash
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