I don’t usually buy lamb chops because I try to stick to the lower priced cuts of meat. There’s generally more flavor in those, anyway, but it’s at least partly about money (actually, it’s mostly about money, in this case). I will, for a special occasion, buy ribeye steaks but that’s an extravagance. The first thing I check at the store is the meat that’s been marked down, usually 30% and occasionally 50%. This is typically perfectly fine meat that’s nearing its sell-by date. Since I’m either going to cook it right away or freeze it, that’s no worry. These lamb chops were on sale this week and I figured it was worth it. They were terrific, broiled until hot and crusty on the outside and slightly pink in the center (except cooked all the way through for Cathy, who doesn’t care for rare).