Small pieces of meat with a bone, lamb chops can be sourced from the shoulder, loin, or blade of the animal. Meat from domestic sheep younger than a year old is known as a lamb.

The name "lamb chop" refers to a variety of types of meat, which is an interesting fact since not all lamb chops are created equal. Chops of the loin and rib varieties are the most prevalent. Leg chops, sirloin, and other cuts are additionally available although slightly less common. In addition to having a different flavor, lamb chops will have a different texture.

Lamb rib chops and lamb loin chops are the two varieties of lamb chops that are most frequently available. Because of the associated long rib bone, the rib chops, which are taken from the rib rack, are also known as "lamb lollipops." Meat from lamb rib chops has a ribeye-like flavor. Due to its extreme tenderness, it usually costs a little extra. However, compared to lamb loin chops, lamb rib chops often have less flesh on them.

The chops should be marinated in advance for two reasons. It's a great technique to pre-salt the meat, which aids in the chops' ability to hold onto moisture as they cook. Lamb gains additional taste by being marinated with herbs and garlic. This recipe calls for fresh rosemary, salt, pepper, garlic, and olive oil for the marinade. Any other herbs or seasonings could be used in their place.

The lamb chops should be marinated for at least 30 minutes and up to 24 hours. Single rib chops can be kept in the refrigerator until it's time to cook if you're working with double rib chops, which you should let remain at room temperature for 30 to 45 minutes before cooking.