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    Roast Lamb Chops With Brussels Sprout Slaw

    Chef Edward Lee shares the lamb-chop recipe he relies on at home—quick to make, no mess, all the flavor. A striking side of Brussels sprout slaw with pomegranate seeds makes it dinner party-worthy

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    COOKING FOR his family has been a sort of second culinary education for chef Edward Lee. “At home you cook by feel, so dishes come out different every time,” he said. “And there’s something great about imperfection.”

    This lamb chop recipe checks a few of Mr. Lee’s boxes when it comes to cooking at home: keeping mess to a minimum, reducing the ratio of time spent to flavor gained, and overall wholesomeness. With a punchy, pretty Brussels sprout-pomegranate slaw, the quick-roasting chops make a great dinner-party dish, too.

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