- 8 (4 ounce) 1- to 1 1/2-inch-thick lamb loin chops
- 1/3 cup extra-virgin olive oil (EVOO), eyeball it, plus more for drizzling
- Salt and freshly ground pepper
- 1 pound spaghetti
- 3 tablespoons balsamic vinegar (eyeball it)
- 2 tablespoons soy sauce
- 1 clove garlic cloves, finely chopped
- 4 scallions, finely chopped
- 2 tablespoons chopped mint leaves
- 1 pint grape or cherry tomatoes, halved
- 1 cup grated sheep's milk cheese, such as Pecorino Romano
- Bring a large pot of water to a boil. Preheat the broiler and position a rack 5 to 6 inches from the heat source. Arrange the lamb chops in an ovenproof skillet or a rimmed baking sheet and drizzle some EVOO over them. Season the chops liberally with salt and pepper on both sides and reserve.
- Salt the water and cook the spaghetti until al dente. While the pasta cooks, in a large bowl combine 1/3 cup of EVOO with the balsamic vinegar, soy sauce, garlic, scallions and mint, and toss with the tomatoes.
- Place the lamb chops under the broiler and cook for 4 minutes on each side for rare or 5 minutes on each side for medium-rare. Let the meat rest for a few minutes before serving.
- Drain the pasta well, add to the tomatoes and toss. Scatter in the cheese and grind lots of pepper over the pasta. Toss again and add salt to taste. Serve a pile of the spaghetti salad alongside a couple of chops.