Name: Lamb Chops with Tomato Salad
Yield: 1 serving
Ingredients: 2 lamb loin chops (about 10 ounces total); Kosher salt; ¼ teaspoon ground cinnamon; 1 tablespoon roasted pistachios; 2 tablespoons olive oil; 1 tablespoon toasted white sesame seeds; Freshly ground black pepper; 4 scallions, green parts only, thinly sliced; ½ lemon; 1 head of Little Gem lettuce or 1 small endive, leaves separated; 2 medium heirloom tomatoes (about 10 ounces), cut into 1½–2-inch irregular pieces; A spice mill or mortar and pestle

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Photo by Alex Lau, Styling by Sue Li

You want that lamb fat to render out gently; it’ll eventually become part of the sauce that will tie the whole dish together.

Recipe notes