One, they're one of the oldest restaurants in New York. Two, they make these legendary mutton chops, which is this aged cut of lamb. And three, they have 90,000 pipes on the ceiling, but we'll get ...

I can’t explain why it took me so long to try my anchovy secret with ... get the best of The Week delivered directly to your inbox. Rinse lamb chops and pat dry. Season with salt and pepper ...

Once hot, add a little vegetable oil and allow that to heat. Next, season the mutton chops with the salt and pepper before adding to the pan. Allow the chops to colour before turning over.

Leave over a low heat until liquid fat appears in the pan (if juices appear, the chops have been cooked for too long). Set aside. Dice the reserved lamb scraps into chunks. Remove the chops from ...