Bon Appétit (January 2016)
We feel the same way about lamb that we feel about new episodes of Downton Abbey: We don't want it every day, but when have it, we're reminded about how much we enjoy it.
We've made lamb a few times over the past couple months. it's lean and easy to prepare, and it's so flavorful that you don't need to do a ton to it to make it delicious.
When we've been futzing around with lamb on our own, we've followed this nom nom paleo recipe as a blueprint -- salt-and-pepper grilled lamb chops topped with an improvised chimichurri. (That preparation walks you through a chimichurri with mint, salt capers, red onion, red pepper, garlic and olive oil. It's wonderful, and it's also endlessly variable. Rosemary is great if you don't have mint, as is thyme. You can throw in an anchovy if you don't have capers. And on and on.)
These Spiced Marinated Lamb Chops with Garlicky Yogurt from Bon Appétit get their flavor in something of a reverse way: You marinate them in an herby yogurt for up to 12 hours and then cook them.
That approach is fine in theory, but in practice causes some real problems in the kitchen.