Since moving out of a compact apartment in Jersey City to a spacious, two-bedroom abode in Bedford, PA, I’ve been madly cooking as if I was introduced to a flat top stove for the first time. I’m now equipped with more counter space to spread my mise-en-place on, a backyard for grilling and a dishwasher to embrace. It’s kind of ironic, isn’t it? In a tony, metropolitan area like New York City, you limit yourself to the basics because all things shiny and new cost a pretty penny; and yet here, in the down home nook of Bedford, modern-day kitchen equipment is affordable and the norm.

And for the longest time, I’ve had a hankering to make grilled lamb chops. So back to that backyard for grilling I mentioned above. What a novel idea to be able to char meat on a bonafide grill, outdoors, not on a grill pan indoors. My husband and I came across a sizeable rack of lamb that set us back only $13 and some change at one of the local grocery stores. May I take this opportunity to mention I’ve seen a trio of puny ones in Manhattan peddled for $10?

We kept things tres simple when we cooked up these babies. The key to moist and tender lamb chops is to let them rest at room temperature before you cook them. We let these stunning chops soak in olive oil and sparse seasoning for 20 minutes. Just some salt, pepper and garlic powder did the trick to flavor the lamb but not conceal its natural gamey juices. We grilled it to a medium level. Credit goes out to the hubby for manning the grill station and achieving perfection. The supple meat melted in our mouths. I shared this experience not for the purpose of recounting a dish that’s so outstanding you need to make it, I just wanted to express my excitement for now finally having the elbow room and kitchen toys to cook efficiently and joyfully. The dishwasher is the cherry on top!