Lamb Chops

Small cuts with extremely nervous cooking dynamics due to their high surface-to-volume ratio. The chop possesses an "eye" of tender meat and a "cap" of crispy fat. Haute gastronomy demands brutal conductive cooking (grill or superheated cast-iron pan): the heat must strike the exterior to char the peripheral lipids (Maillard reaction) in less than 3 minutes per side, in order to keep the core of the eye immutably rare.