Lamb Chops
When you think of finger foods, thoughts generally gravitate toward something small and wrapped in bacon. For a more elegant approach, roasted meat is the way to go. Roasting this rack of lamb whole makes it easier to cook it to your liking; using a meat thermometer is essential. Once cooked, slice into individual chops for an appetizer for up to 8 people (or cut into double chops to serve 4 as a main). If you can get small lamb chops (teeny-tiny but not fussy), cover the bones in scallion ''sleeves” for a whimsical look and a practical touch. If your guests don’t mind, they’ll have a built-in utensil — something like a lamb lollipop. Jonathan Reynolds
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