Reply to rack of lamb v. chops

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[quote=Anonymous][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

Sorry -- I thought I'd figured out a way around the paywall.  :(

The butcher's advice was to go with the rack because chops can get dried out too easily.  To me, this made sense because I knew I'd start chatting with our guests and forget about watching the chops.  Also, the butcher assured me that I would be able to cut the rack into chops without making a mess of it -- and he was right.  BTW, this was at Whole Foods in Friendship Heights, which might be the only Whole Foods in the DMV that still offers friendly and helpful service.  They're like the Amazon resistance movement.

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