When I’m in a meat-eating frame of mind and cooking solo, I turn to lamb chops because they’re delicious, easy to prepare, and, because of their size, ideal for a dinner for one. If you’re feeling only a little peckish you can cook just a couple, or if you’re famished, you can have four or five chops (I always ask the butcher to chop them individually so they’re about an inch thick). All you have to do is sprinkle them with salt and pepper and pop them into a hot skillet to cook and you’re on your way to a filling meal.Cooking for yourself is an act of self-care, so buy the highest quality ingredients you can afford. For me, that means patronizing a grocery store that carries grass-fed meat, where a butcher can verify that the animal was not raised on an all-grain diet and stuffed with antibiotics.To round out this springtime dish, I add some more spring produce—seared endives and asparagus—which I garnish with fresh mint (a nod to my parents, who would always add mint jelly when lamb was served). I drizzle the vegetables with a tangy tahini dressing, loaded with lemon juice, which adds a bright, acidic finish.The entire meal is quick to prepare, because you’re only briefly searing the vegetables, browning the endives but not cooking them all the way through, which leaves a nice texture, as well as bitterness and crunch, that’s delightful alongside the lamb. The whole thing comes together in about 20 minutes—making it an easy way to do something nice for yourself, even on a weeknight.