Pricey rib lamb chops are an indulgence but they can elevate a meal to a special occasion. (Jim Frost / Tribune Media Services)

Some foods are more than sustenance; they signal a special occasion.

Rib lamb chops are such a dish. The sweet-tasting, tender meat cut turns dinner into a romantic repast.

What better time to serve this elegant meat cut than at a New Year’s Eve celebration for two?

If you’ve never purchased rib lamb chops, look for the rib bone along one side and a core of meat about the size of a golf ball surrounded by enough fat for flavorful eating.

When making your selection, choose chops with light, red-colored meat. The bone should be moist, not dried out, and the fat should be white, not yellow. Avoid lamb with a strong aroma, which could mean it’s been sitting in the case too long.

Because rib chops are expensive and less common than other lamb cuts, you may have to order the chops in advance. Plan to cook them within two or three days of purchase.

Deciding how much to buy may be challenging.

Although you don’t see much edible lamb on a chop, the meat is rich and satisfying.

Opt for one or two chops per person if the lamb is part of an elaborate meal; increase your order to three chops per serving for a simple meat and potatoes entree.

The following recipe is a delicious and easy-to-prepare showcase for lamb. Season the lamb with garlic and herbs a few hours in advance. Then pan-broil just before serving. You can also roast the potatoes ahead of time and reheat at the last minute if that’s more convenient.

– Bev Bennett

Pan Broiled Lamb Chops

Makes 2 servings

Preparation time: 1 to 3 hours
Cooking time: 8 minutes

6 rib lamb chops (1-inch thick)
1 large garlic clove, smashed
1/4 teaspoon dried and crushed herbes de Provence
1 teaspoon coarsely ground pepper
1 tablespoon olive oil
Canola oil for pan
Salt to taste

Rub both sides of each lamb chop with garlic clove; discard garlic. Combine herbes de Provence, pepper and oil on a plate. Brush both sides of lamb chops with oil mixture. Cover lamb with plastic wrap and refrigerate from 1 to 3 hours

Bring to room temperature 30 minutes before cooking. Lightly oil and preheat a heavy-bottomed stovetop grill pan. Sprinkle a few drops of water on the grill pan. When it sizzles, arrange lamb on the pan (Discard any leftover oil and seasonings on the plate.). Grill for 3 to 4 minutes per side or to preferred doneness. Season with salt to taste.

Per serving (without added salt and fat well-trimmed from lamb): 235 calories; 16 grams total fat; 20 grams protein; 67 milligrams cholesterol and 62.5 milligrams sodium.

Roast Potatoes with Rosemary

Makes 2 servings
Preparation time: 5 minutes
Cooking time: 45 minutes

4 small new potatoes
1 tablespoon olive oil
1 tablespoon fresh rosemary sprigs
Salt and pepper to taste

Toss potatoes with oil in a small roasting pan. Coarsely chop rosemary and sprinkle over potatoes. Season lightly with salt and add pepper to taste. Stir. Roast in preheated 400° oven for 45 minutes or until potatoes are tender. Stir once during roasting.

Per serving (without added salt): 160 calories; 6 grams total fat; 2 grams protein; 23 grams carbohydrates; 5 milligrams sodium and 1.5 grams dietary fiber.