Lamb chops, particularly lamb loin chops, are cut from the loin section of the lamb, situated along the back between the ribs and the leg. Loin chops are considered among the most desirable cuts due to their tenderness, fine grain, and relatively mild flavor compared to other parts of the lamb.
Each chop typically includes a portion of the loin muscle and often a small section of tenderloin, separated by a T-shaped bone.
Historically, lamb chops have been valued in European and Middle Eastern cuisines, prepared both by grilling and pan-searing to highlight their tenderness. Standard preparation involves seasoning with salt, pepper, and herbs, sometimes marinating, followed by fast cooking over high heat to medium rare, preserving juiciness and flavor.
