Reply to rack of lamb v. chops

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[quote=Anonymous][quote=Anonymous]Thanks, all, for your responses - so interesting to hear the different techniques and ingredients that work for each of you.  I ended up roasting the two racks with just salt, pepper and fresh rosemary.  I followed the recipe exactly -- with an empowering assist from the butcher :).  I don't eat or cook red meat very often (like a couple of times a year maybe), so I was a little unsure about this plan, but it turned out scrumptiously!

Here's the recipe in case you'd like to try it yourself:
https://www.nytimes.com/2022/02/25/dining/spring-dinner-menu.html?unlocked_article_code=AAAAAAAAAAAAAAAACEIPuomT1JKd6J17Vw1cRCfTTMQmqxCdw_PIxftm3iWka3DPDmwfiOgUBYmG9ADWfbBiYdR20zWdQtJbdboiQuE0zvNaOwYlbTiUlaa-ucZPJTQp-8X0V3kq3pnJUPc0-2DgZDfic6IjmbHn-k_dPmP1C_CJ1GkjIw1nocYzIFqhjicY1-ySRL4Or9p42PgrAZ59TC5RJ3XZ-qm1VGgtfYmOfRre6QIpWutGWD61ndGU6bgIcAw6GkuRBTokoj56sIUATYtRaKXvLBcge978hKETDgFrK4SoBZ4yRuvEhj5mDLDrY4yBU0VdZ0opioc&smid=url-share[/quote]
I hit a paywall for the recipe-so not sure how you settled the roast v chops question. But what did the butcher do for you? [/quote]

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