Chapter 10. FRIDGE : MMM-MMM LAMB CHOPS AND A MANHATTAN I thought you might like my recipe for perfect lamb chops. It's a simple recipe that will make you very popular with whomever you're trying to be popular with. Then we'll make a refreshing beverage to go with it. When it comes to steaks, I have found that what really matters is the steaks you start with. With lamb chops, they all seem roughly the same. Which is just fine. Get enough to have four chops per person. About half an hour before it's time to cook the chops, take them out of the fridge and put them into a ceramic dish. It doesn't need to be ceramic I guess, just not metal. Glass is good. Drip extra virgin olive oil across each side. Generously mill rock salt and whole peppercorns over the chops. Add a little finely crushed dill, which seems to be the key. Rub. Leave out at room temperature for 30 minutes or so. Put the broiler on high. Cook for 4 minutes, then turn and cook for 3 minutes. Don't overcook them. This is assuming your chops are about 1 inch thick, which they should be. Serve over sticky basmati rice. I know that this recipe is pretty simple. But sometimes, you know, that's the best thing. Now the best thing to drink with lamb chops is a Manhattan. Everyone says so. So here is my recipe. I used to be a barkeep in New York City, which is the city where they force you to go to shows in the fake, sanitized Disneyland Times Square (ack, I'll take Shaft's 43rd and Broadway any day ) if you get their drinks wrong. So I know what I'm talking about. Fill a rocks glass with ice. My grandmother only takes 5 solid cubes. You can do it that way if you like. Add a jigger of bourbon. This is like the chops: getting good bourbon to start with is the key. Add a solid dash of vermouth. Not too much now. Now tease it with bitters. Don't shake it or stir it or anything. None of those little cherries made by staunch men in lab coats bearing bottles of bleach. I heard when I was a kid that those things don't digest for seven years and I believe it. Anyway, that would be a bit frufru, don't you think? Just serve it with a warm smile and say, "Enjoy!" Just like my grandmother did. Believe me, your guests will just be delighted . You will make them really happy with this delicious , old-fashioned drink that you prepared lovingly. | 