The eerie emptiness of supermarket shelves has added to the air of uncertainty over the past few weeks, and while grocers are restocking as quickly as they can, it’s still hard to find some weekly staples. Last time I shopped, the chicken and beef coolers were completely wiped clean, but there was an abundance of one type of protein — lamb chops.

As we’re all adjusting our meal plans to what’s in stock at our local grocery stores, I encourage you to give lamb chops a try. You might even discover that you prefer them to beef steaks — especially when sizzled in melted butter and garlic.

If cooking and eating lamb chops is outside your comfort zone, remember that the same philosophy we use to get kids to try new foods works for adults, too: Pair new foods with familiar flavors. The flavors of garlic and butter are classic, balanced, and simple, and they are the perfect vehicle for introducing lamb to your family.

Lamb chops have a richer, more savory flavor than beef, and the tiny T-bone steaks or lollipop rib chops caramelize quickly in a cast iron skillet. Cook the lamb in melted butter until it has a deep golden crust, adding the chopped garlic at the end so it doesn’t burn. For the most tender meat, cook it to rosy, medium doneness.

When it comes time to garnish, lamb loves the flavor of fresh herbs. While mint is the classic choice, flat-leaf parsley and oregano are also excellent options.