SERVES 4
Lamb roasted with honey is surely one of the most sophisticated Moorish-influenced dishes in Andalucía. One winter, in the village of Montefrío, perched dramatically on a cliff above hills of olive groves near Granada, I discovered a quicker way to prepare this spectacular combination. Instead of roasting a large cut of lamb, chops were grilled and then immediately drizzled with a touch of honey before being served. It’s a simple but striking preparation. Use a strong, natural honey, such as an aromatic monofloral one from bees that gather nectar from rosemary or thyme. For smokier tones, grill the lamb outside over embers.
1. Preheat a grill pan, griddle pan, or large, heavy skillet over high heat, lightly oil, and scatter with salt flakes. Lay on the loin chops, scatter salt flakes over the top, and grill for about 2 minutes on each side, turning just once with tongs.
2. Transfer the chops to plates. Smear ½> teaspoon of the honey across each chop; turn over and smear another ½> teaspoon honey on each one. Serve immediately.