For those who love lamb, these dry-aged lamb loin chops are a must. Tender, succulent and full of lambiness (in such a good way), these mini porterhouse chops feature both the loin and the tenderloin. You may have to call your butcher ahead of time for the cut. Marinated in garlic, rosemary, thyme, shallots, chili pepper and extra-virgin olive oil, they are broiled and then finished with lemon. Simple.

Franklin Becker is Executive Chef at Abe & Arthur's in New York City.