Spring lamb is a classic dish to serve for spring celebrations. I often do a whole leg of lamb, sometimes roasted or grilled, but for a smaller group I prefer to serve these juicy, savory chops. I prefer the rib chop, but the sauce would be equally good with the loin lamb chop, too, and the marinade is also great with halibut, shrimp, pork chops, or chicken.

Springtime peas are an obvious accompaniment, but you may find fresh peas a bit starchy. I use the petit pois peas, because they are always consistent and retain plenty of that garden-sweet flavor. If you prefer to use fresh peas, make sure to cook them quickly after buying them because they will turn starchy without much flavor if not used within a day. Make up the pea puree before grilling the lamb chops so you are ready to plate the meal.

Many people disagree about what the best-flavored lamb is. I am a fan of American lamb for its young sweet flavor, but there are many who treasure the stronger flavor of New Zealand or Australian lamb. I leave it up to you to decide which type you prefer.

This is lovely to serve at a small dinner party. Place some pea puree on the plate and then arrange the lamb chops on top, crisscrossed, for an elegant presentation. Begin with a tossed green salad with colorful vegetables. Serve the chops with roasted whole baby carrots or butternut squash. To drink, serve an Argentine malbec or a California merlot.

Grilled Lamb Chops with Spring Pea Puree

Serves 4 to 6

For the spring pea puree:

2 tablespoons olive oil

2 shallots, chopped

2 garlic cloves, minced

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