For many people, lamb triggers thoughts of spring. And fatty, tough meat.

But lamb — at least spring lamb — can be a healthy choice with a tender texture and mild flavor. It’s all a matter of selecting the right cut.

Lamb rib or loin chops, though a bit pricey, are lower in fat than the more popular (and less expensive) shoulder chops. And they have an exceptionally mild taste. A cooked 3-ounce portion (off the bone) of lamb rib meat has only 10 grams of fat (4 grams saturated).

In this recipe for grilled lamb, lollipop shaped rib chops are paired with a fresh, gorgeously green chimichurri sauce made from fresh herbs and healthy olive oil.

Grilling the rib chops is an excellent cooking method for lamb because it allows any excess fat to render out of the meat and drip into the fire, rather than ending up in the finished dish.

This simple recipe can be perfect for a Passover seder.

Some Jews won’t eat lamb at Passover (or any roasted meats or poultry, for that matter), but others will eat it as long as it’s not roasted.

For most, lamb is considered an acceptable entree. If you’d rather skip the lamb, this dish is equally tasty when prepared with boneless, skinless chicken breasts.