Jason Wilson often plunders the gardens of his mother-in-law or sous-chef to get vegetables for this lovely dish. He likes to use really good, locally raised lamb from Anderson Ranch in Brownsville, Oregon, but when he's in the mood for something lighter, he serves the ragout by itself, topped with shavings of Parmesan. More Lamb Recipes
The spice rub can be stored in an airtight container for up to 2 days.
A robust Mediterranean red—say, an Aglianico from Italy's Campania or Basilicata regions—will complement these hearty chops; plus, Aglianico's natural spiciness pairs well with the Mediterranean flavors.