So, I made Glazed Ham for Easter (quite typical) but my sister Elise made Lamb Chops on the grill, which is a very Spring-y dish. I can just see the little lambs roaming the countryside with the little bunnies, so pastoral. Come to think of it, serving lamb for Easter is kind of depressing, similar to as if you were serving Rabbit (which I’ve only eaten in France). While ham is traditional, you never think of an Easter Pig. At any rate, her making this dish made me think of a recipe I’ve used for a long time for Grilled Lamb Chops with Gorgonzola Butter.

I didn’t used to like lamb at all, as it sometimes has a gamey taste and smell when you cook it, but I do quite like the little lamb chops (known as lollipops) served as appetizers at parties. This recipe was actually collected by Jennifer, Zeke’s first wife, and I found it in a blue notebook of recipes she had, which I wrote about in my first Chicken Soup for the Soul: Food and Love. The story was called Getting to Know Jennifer.

It’s a Bon Appetit recipe from a restaurant in Seaside, Florida (where The Truman Show was filmed) called Bud and Alley’s, which is actually still around, although I didn’t find these lamb chops on their menu. The recipe was from the April 1993 issue. I like this recipe because much of the work can be done ahead- marinating the lamb chops the night before and making the Gorgonzola Butter up to a week ahead- making it perfect to serve at a dinner party. Best of all, it doesn’t taste too “lamby”. Costco is a great place to get lamb chops, where they’re more reasonably priced than Publix.

Up Next: Foods that Hit 4 or 5 of the Tastes