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Ending every post with a question is getting annoying- it makes me feel as if I'm watching a children's faux-participatory television show.

this has nothing to do with shaving chocolate; I bought some lamb loin chops today (very thick) and have no idea how to cook them. Anyone have a recipe?

Lamb loin chops are basically like little t-bones.

Prepare them the same way as you would a steak.

If you are lucky enough to be in a grilling climate, they are spectacular rubbed with a little olive oil, chopped fresh herbs, sea salt, cracked pepper and a little citrus zest.

You could accompany those with something as simple as a drizzle of grassy extra virgin olive oil and a lemon wedge or you could make a little Italian style salsa verde which is a puree of parsley, garlic, anchovy salt and pepper and extra virgin olive oil (like pesto).

If you are not in a grilling climate and are not dreaming about being in one right now like I am, you could prepare them the exact same way except broil them in your oven to your desired temperature (med. rare is best).

I would recommend trimming a bit of the white exterior fat off before cooking to avoid any major flare ups on the grill or in your oven.

Let the chops rest for a few minutes after grilling or roasting before you dig in.

Here's what I do when I want large, smooth curls.

Make your own chocolate bar for curls by melting about 2 cups of chopped chocolate (you can use purchased chips) with 1 tablespoon vegetable oil in the microwave. (I do it on 3/4 power in 1 minute intervals, stirring gently at the end of each heating time.) When the all chocolate pieces are shiny, stir until completely smooth and oil is incorporated. Transfer to a mini loaf pan or small rectangular container lined with plastic wrap that extends at least 1 inch over edges of container. Chill until hard. Remove bar from container by pulling up on plastic and let stand until room temperature. Create curls by pulling a vegetable peeler or cheese puller over surface. You may need to place the chocolate bar in a warmer place like a 150-degree oven briefly if curls tend to crack and break. Transfer the curls using a skewer to avoid leaving finger prints. You can make them ahead of time and keep in a single layer in the refrigerator or freezer. Collect and store any "scraps" to scatter over frosted cakes or other desserts. Wrap what remains of the chocolate bar in the plastic wrap and store to use when more curls are needed.
Hope this makes someone happy.