Rack of lamb equals lamb chops, yum

A couple of years ago, a friend told me that if you want to cook with lamb, go to the Lebanese grocery in Falls Church, Va., because they have the best lamb.

No kidding. Lamb is a big part of Lebanese cuisine, so it makes sense. You go in, you say I want a rack of lamb "this big" and indicate. They show you, you say yes, or ask for an adjustment. It's $6.99 a pound, which may sound expensive but isn't. It is the absolute best, outrageously tender and delicious lamb ever.

You don't do much to it. "French" it -- and the butchers there would do it, but I wanted practice -- by taking the meat off the "handles" of the chops. Rub it with a little olive oil, a lot of crushed garlic and some fresh rosemary, and refrigerate it for a couple of hours.

Put it in the Dutch oven, or even on a baking pan. Add some Kosher salt (oh, the irony -- it was a Halal butcher; Halal is to Islam as Kosher is to Judaism; we can all get along, at least in the kitchen) and roast at 375 for about 10 to 15 minutes per pound. Internal temp should be 150-160 at the most, if you like 'em pink, which as you can clearly see, I do. Remove from oven, tent with aluminum foil, wait 10-15 minutes. Carve into individual chops. Serve with a nice Pinot Noir (in French, a Burgundy). Eat with a knife and fork, or just realize that there's a reason it comes with handles and go for it. Three or four chops per person is reasonable. Six would just be decadent.

I don't think anything tastes better.