Not a traditional yard dish, and nobody pretends otherwise. It is what Caribbean kitchens in New York built for themselves, and it has earned its place on the board.
A thin chop is cooked through before it has any colour, which is how most places end up serving grey lamb. Ours are cut thick so the outside can take a hard sear and the middle still has somewhere to hide. That is the whole trick and it is not a complicated one, it just costs more meat.
Into a screaming pan first for the crust, then garlic butter and fresh thyme go in and the chops get basted in it while they rest. The butter carries the garlic into the meat instead of leaving it sitting on top, and the thyme keeps the whole thing from being just rich.
Lamb cooked past medium is a waste of a good chop. Ours comes out blushing in the middle. If that is genuinely not for you, say so when you order and we will take it further, but it is worth trying our way once.
At twenty five dollars it is the top of the board, and it is the thing people order for birthdays, for a Friday that earned it, and for anybody they are trying to impress. There is a jerk-spiced version too if you want the smoke instead of the garlic.
Four thick chops, not the little ones that vanish in two bites, and they come with rice and peas. It is enough that most people leave one for later, and it is why this is also the plate that gets ordered for two people who cannot agree on anything else.
Contains milk
Shared kitchen, grill and fryer. Labels say what a dish contains, never what it is free of. Call (646) 603-8665 about any allergy.
The full list is on the menu page.
Lamb Chops travels well, so it goes out for delivery across Queens and out by the tray for catering. The rest of the board is on the full menu.
