Submitted by Robert M. Sturtevant of West Bridgewater, MA. He gets his copy of Edible Boston in the mail as one of our subscribers. I made this up, influenced by several other recipes I've learned from over the years. We like to have this with a nice grain or mashed potato and a salad. And of course, the rest of the wine.

Serves 2 with leftovers or 4 smaller portions.


Olive oil 1 whole cinnamon stick 2 bay leaves 8-10 whole peppercorns 4 cardamom pods 1 minced fresh habanero, or other fresh chili of your heat and taste preference Ground white pepper to taste 3-4 cloves garlic, chopped One rack of lamb, Frenched and cut into chops 1 tablespoon tomato paste Red wine (good enough to drink) Kosher salt to taste 1/2 cup fresh parsley, chopped


Trim excess fat off the lamb rack and cut into chops (you can just buy chops but I think this is more economical and I like the rack better.) Rinse and dry with paper towel. Set aside.

In a sturdy saute pan big enough to hold all the ingredients, pour in a 1/4 cup of olive oil. Add all the ingredients except the lamb, tomato paste, wine, salt, and parsley. Get things sizzling along nicely, stirring occasionally. When things are good and hot, place in the chops. Cooking time varies according to how rare, or not, you want them.

Turn once, add the tomato paste and a half glass of wine (you want it to cook down a little, so don't pour in so much that the chops are swimming in it). Sprinkle on some salt. Stir to incorporate the wine and tomato paste. Serve with a little of the pan juices and chopped parsley sprinkled on top.