I couldn’t let Easter weekend pass without getting my hands on some lamb chops. So last night for dinner, I minced up a clove of garlic and mixed it with some olive oil and chopped rosemary and brushed on the chops. Then I broiled them for 5 minutes a side. Meanwhile, I boiled some purple potatoes and tossed with butter and chives. From start to finish, dinner was on the table in 20 minutes. So simple, so good.