Make the Aleppo pepper. Roast a sweet red pepper, pulverize and dry the roasted flesh in your oven. Mix 1 Tbs with 1 Tsp red cayenne pepper flakes. Add 1 Tbs smoked paprika powder.

In a high Heat, large, dry cast iron skillet, sear meat till brown on all sides, about 2 minutes. If you want your lamb other than rare: Finish off seared chops in preheated oven at 350F degrees, bake till medium rare, 125F degrees, another 15 minutes.

Serve on a bed of lettuce greens on a large thick slice of sour dough bread buttered with garlic aioli lime Mayo. Meyer lemon wedges on the side.