For smaller cuts of meat like pork chops and rack of lamb, try pan-roasting. The purpose is to complete a quick-sear for texture and then finish for a few minutes in a hot oven. The best pork chops are double-cut - talk directly to your butcher for these. Don't use the thin, pre-packaged chops you see in the cooler. The results are dry, flavorless and less than ideal. For rack of lamb, use the ribs as a natural rack during roasting. Once you're ready to carve, cut along every second rib for thick, juicy portions. Use a good sturdy pan you can take from the stovetop directly into the oven. That means no plastic or flammable handles. Test for doneness by pressing on the chop with your finger - the chop should give a little and the juices should run clear. A pool of juice means it's over-done, and pink juices mean it's under-done. It's important to rest chops before enjoying.