Lamb chop? single or double rib? rack? Marinate or no?
Two friends are coming for dinner tomorrow and I'm torn between 1) my traditional grill recipe or 2) M. Hazan's pounded-thin quick saute technique, and 3) Kenjii's slow/low-then-stovetop/crisp approach.
What's your preference for cut and preparation (that isn't a braise)?