Lamb chops with leek and shallots in butter (screen-accurate)

French the rack: cut across where the bones should end, cut between the bones and skin, remove the meat and sinew between the bones, and scrape the bones clean of membrane.

Remove the skin and excess fat from the top and separate into individual chops.

Slice the leek; chop the shallots.

Melt a big hunk of butter in a too-hot pan; add the shallots and leeks and cook until somewhat softened.

Nestle the lamb among the vegetables to boil in the butter for 3 to 5 minutes, until gray and not cooked through.

Plate with the chops on top; no seasoning or garnish.