Ottolenghi-style lamb rib chops and some fun-sized sweet treats

In my last post, I mentioned that we had lamb for New Year’s Eve as well as desserts. I wasn’t sure about posting about them, but decided to anyway. These are double-cut lamb chops (from a Frenched rack) with a cilantro and honey sauce from Ottolenghi:  The Cookbook. Yotam Ottolenghi is the chef “known for being the champion of vegetables at the same time as eating and loving meat”(to quote wikipedia). With his cookbooks and eponymous restaurants, he is also known as “the man who sexed up vegetables.” I do not yet have Plenty, his cookbook dedicated to vegetables and vegetarian cooking, but will probably soon get it as well as Jerusalem. So far, I like the bold, vibrant Middle-Eastern flavors in his recipes. See more of his recipes and food commentary in his Guardian column. Ottolenghi pulled pork recipe? It’s on my cooking to-do list and maybe I’ll report if this recipe is “bringing sexy back” to pulled pork.