This is the time of year when I throw myself into brighter and lighter fare. Most of the stews and soups I’ve stashed in the freezer during the chilly months have been eaten, so I’m on the prowl for easy-to-make weeknight dishes that sing spring.
These butter-basted lamb chops from recipe developer Alexis deBoschnek’s first cookbook, To the Last Bite, are just right any time you’re in the mood for a celebratory spring meal. If lamb is your traditional Easter centerpiece, consider this as an option, especially if time is tight – it comes together in about 40 minutes – or you’re feeding a smaller crowd.
