Parisian lamb chops inspiring

I love to entertain casually during the summer, but every so often I get the urge to have a dinner party — nothing over the top, just a sit-down meal at our dining table.

For these occasions, I look for easy recipes that have a slightly sophisticated appeal. For example, next week, when I entertain another couple at a small dinner, I know exactly what I am going to serve.

The inspiration for my main course comes from a fabulous dish I sampled in Paris last month in a neighborhood restaurant. When I couldn’t decide what to choose, our waiter recommended the 7-hour roasted lamb.

Slowly roasted in the oven until fork tender, the lamb was delectable, but it was the simple, elegant presentation of the entree that caught my eye. Set in the center of the plate on a bed of pureed eggplant, the meat was surrounded by a garland of roasted cherry tomatoes and roasted garlic cloves. It was this striking garnish that made the dish so attractive.

For my adaption, I’ll replace the slow-cooked lamb with marinated, grilled chops, which take far less time to prepare. And, in place of the eggplant, I’ll make quick-cooking couscous scented with a pinch of turmeric that will turn the grains golden yellow. The roasted tomatoes and garlic will be identical to the original recipe.

The garlic and tomatoes can be cooked several hours ahead, then reheated for about 5 minutes in a warm oven or even more quickly in a microwave. The chops, marinated in lemon juice and olive oil, can sit for as little as 45 minutes or up to several hours. At serving time, all you will need to do is grill the meat and reheat the tomatoes and garlic.

The following recipe serves four, but can be doubled easily. For a course before the lamb, try a chilled soup such as cucumber. Serve the lamb with couscous and include a good crusty baguette. For dessert, you could layer wine glasses with scoops of lemon sorbet, fresh raspberries and swirls of whipped cream. This is a chic summer Parisian meal with little fuss.

Grilled lamb chops with roasted garlic and cherry tomatoes

12 small rib lamb chops, about 3/4 inch thick, trimmed of all excess fat (about 21/2 to 3 ounces each when trimmed)

2 tablespoons fresh lemon juice

1/4 cup olive oil plus extra for oiling the grill rack

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Garlic, tomatoes and garnish:

12 large unpeeled garlic cloves

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