I'm with you on the lamb chops - center cut loin chops, liberally anointed with Cajun Blackened Steak Magic and grilled to the medium side of rare (hot pink center) - or thin rib chops, pounded flat, dipped in beaten egg, coated with Parmesan cheese and bread crumbs, then lightly sauteed in olive oil. In both cases served with rice pilaf or a risotto and crusty French bread, with a spring greens salad with a light Italian dressing . . . .
Scotch would have to be beforehand, or afterwards (a nice Bordeaux - say Brane-Cantenac or Talbot - would be better with the lamb) but definitely single malt . . . Laphroaig 10 year old or MacAllan 18 sherry cask if living large . . .