I find it difficult to imagine that I’ve not got a page dedicated solely to the Round Bone Lamb Chop. Well, I find it difficult to imagine that I could write a whole posting dedicated solely to anything, as my mind goes off on one tangent after another. I will write something and it will remind me of something else, and something else, and something else…

But, here goes.

I now have a brand new “non-electric” wok from VinChef. It is beautiful on the inside and on her bottom.

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I mentioned the “oven safe” wok first because it is perfect for broiling a couple of round bone lamb chops in the oven.

I’m not sure of the first time I ate a round bone lamb chop, but I definitely had several pleasant experiences eating a lunch special at Sherefe in downtown Fayetteville, North Carolina. They are no longer located there but they seared the lamb chop very well.

I do remember going to Sherefe for their round bone lamb chop lunch special one time. It must have been a long time since they had last offered this special, because I order it and when it arrived at my table I saw the char it had on the lamb chop and realized that it was exactly what I wanted. I guess I was expecting it to be boiled.

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I saw a good looking lamb chop at Sprouts recently and took this picture of it. It’s not a “round bone” chop, and it’s from Australia and not New Zealand (as is Publix).

I may have even bought a round bone lamb chop at Sprouts, but normally I buy from Publix because they seem to have the freshest presentation, even though their Greewise brand is imported from New Zealand.