Photo by Alex Lau, prop styling by Kendra Smoot
Lamb chops need enough time on the grill to let the fat render. You’ll get flare-ups as the fat melts onto the coals—that’s inevitable—but instead of letting the chops char, just move them to a new spot as needed and keep going. This recipe is by Kelly Mariani from Scribe Winery in Sonoma, CA.