© Denzil Green
Lamb Loin Chops are cut from one side of the lamb loin.
They have a T-shaped bone, which contains part of the backbone.
On one side of the T-bone is the eye of loin; on the other, the tenderloin and a bit of flank.
They will be very tender and evenly streaked with fat.
If boned, they are called Lamb Noisettes.
Allow 2 per person.
For frying, baking, broiling (aka grilling in the UK), grilling (aka BBQ outside the US) or roasting.
Cook 6 to 8 minutes, turning once half way through.