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Hungry for a lamb chop that wasn’t grilled, Chef Peter Salaya devised this recipe for Niman Ranch lamb: He coats the chops with an intensely flavored herb-olive paste, then covers them with breadcrumbs. The chops are pan-seared to crisp the crust, then oven-roasted until done.
Beverage pairing: 2004 Chateau de Saint Cosme Saint-Joseph, France. This beautiful combination of flavors is very southern French, and the wine is a Syrah from just a little north in the upper Rhône. The wine is perfect because it greets all the flavors in the dish—lamb, olives, fresh herbs—and brings the flavors of blackberry and currants as well.