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    The better lamb chop

    by Ben Mims, Los Angeles Times May 20, 2019 4 minutes

    Lamb shoulder chops are an oft-overlooked dinner option that I think should be on your table more often. Rib chops are too dainty ("Lollipops? No"). Saddle chops (those mini T-bones), too expensive. Shoulder chops, however, are cheaper and more flavorful than beef steaks. They take strong flavors well, and they cook up quickly: a perfect weeknight meat.

    Lately I've settled into a routine using a marinade for lamb powered by two lemons' worth of zest, garlic, crushed red chile flakes and anchovies, which I was inspired to try after reading Cal Peternell's "Almonds, Anchovies, and Pancetta," in which he

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