Ginger-Scallion Basque Lamb Chop

Method

1. Start by prepping your olive oil, garlic, smoked paprika so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the lamb chop and let it ginger-scallion, undisturbed, so it takes on real color before you stir.
4. Fold in the kalamata olives and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a knob of butter right before serving.
7. Serve warm, ideally with something to soak up the sauce.