2. Arrange the lamb chops in a nonreactive baking dish; top with the marinade and turn to coat. Cover with plastic wrap and refrigerate for 3 hours. 3. Heat grill to medium-high.

Portion them into single chops, then season them generously with the Beijing spice rub (reserving 1 teaspoon) and store them in the refrigerator for 1 hour to let the flavors marinate.

(Cook the rack to 135° for medium-rare) Remove from the oven and let stand 10 minutes before cutting into chops. Makes 4 servings for dinner or 8 servings as an appetizer.

4 lamb chops (about 1/2 pound) 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon freshly ground black pepper 4 teaspoons extra-virgin olive oil, divided 2 tablespoons tahini 1 1/2 tablespoons ...

Our main course pairs the mild gaminess of lamb chops with a bold strawberry sauce that gets a fiery bite from a pinch of cayenne. It’s a showy dish with that seared meat sitting atop a pool of ...

2. Arrange the lamb chops in a nonreactive baking dish; top with the marinade and turn to coat. Cover with plastic wrap and refrigerate for 3 hours. 3. Heat grill to medium-high.