Lamb Even Haters Can Love
Alison Roman on the meaty, savory and not at all lamby cut that changed her mind.
'For years, I convinced myself that I didn’t care for lamb. I found that I could only ever describe it as “lamby,” which is not exactly a compliment. But now, the way I am constantly trying to persuade people to cook more lamb, you would think I was secretly working for the American Lamb Board. (I am not.)
Surely you have these same people in your life, the ones who claim to not like lamb. (Maybe you are one yourself.) To them I say: You should really try this lamb. Trust me!
The lamb that officially changed my mind, which I may now dub “The Gateway Lamb,” is actually a particular cut: the meaty, savory loin chop.
There’s nothing fussy involved, no overnight marinade or hourslong cooking. No shoulder muscles to separate, no unruly leg to truss and tie. Just a quick-cooking, mildly flavored steaklike cut you might otherwise overlook because, well, it’s lamb, and you don’t really like lamb. . .
Loin chops look like teeny tiny T-bone steaks — which, yes, are very cute — but there’s more to love than that. As with beef and pork, cuts from the loin area of lamb tend to be leaner and more tender than those from the rib area. (Much of the lamb’s flavor comes from the fat, so a leaner cut generally translates to a less lamby flavor.)
They’re also typically cut thicker than a rib chop (about one-inch thick), meaning they can be seared long and hard to golden-brown perfection, getting crisp on the outside without overcooking. They are even better when they are dusted with fennel seed and cracked black pepper, which add flavorful, crunchy, toasty bits.
After cooking these chops in the largest skillet you have, let them rest on a cutting board for a few minutes. While you do this, throw together a last-minute shaved cucumber and fennel salad with lots of lemon and plenty of herbs. Grains or rice would be a welcome addition, but so would warm flatbreads or roasted potatoes.'>>>
https://www.nytimes.com/2018/10/12/dining/lamb-chops-recipe.html?
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I know many people don't like it, but I can't fathom how anyone can prefer chicken over lamb, like when someone orderes a chicken gyro. Yet many do! 
