This is as casual as lamb gets at my house.  Typically, serving lamb is an event.  Lamb chops are probably the only cut that we would casually remove from the freezer the day we plan to cook it, then grill it briefly for a private dinner.

Lambs can be cut however you want, but typically the loin is divided into two sections.  The thoracic section, containing the ribs, is usually formed into a rack of lamb.  The lumbar section, which has no ribs, makes lamb chops.  Lamb chops are analogous to the T-bone steaks on a side of beef.  In the picture at left, the round, white bone at the bottom of the chop is the chine bone, or backbone.  Extending up from this is a finger bone.  To the right of the finger bone is the lamb’s tenderloin, roughly one inch in diameter.  To the left is what would be the striploin on a beef.

On the outer edge of the strip is a fat cap.  Since the meat is cooked quickly over high heat, the fat has to be trimmed down to 1/8″ at the most.

Like most lamb that will be roasted, I like to rub it down with garlic, herbs, salt, and pepper, and let it sit for at least a few hours.

Grill or pan-fry to mid rare.

Lamb chop with warm barley and spinach:

Lamb chop with tzatzkiki, horiatiki, and bread.