Lamb Anatomy

• Lamb chops come from three different sections: the shoulder, rack or loin. Chops cut from the shoulder are called either blade chops or arm chops, depending on which portion of the shoulder they come from. The rack is the rib section, which can be cut into single or double rib chops. The loin, also known as the saddle, is the section along the back between the ribs and the hind leg. Butchers cut this piece crosswise for loin chops.

Grilling Chops

• Of the three types of lamb chops, rib and loin chops are best for grilling. Chops from the shoulder section are more appropriate for long, slow braises since they have more fat and connective tissue. In contrast, both rib and loin chops are tender enough to grill quickly over high heat. Rib and loin chops are usually served rare to medium-rare. However, the U.S. Department of Agriculture recommends cooking them to medium doneness, an internal temperature of 145 degrees Fahrenheit.

Key Differences

• Although rib and loin chops are usually interchangeable in recipes, there are some distinctions. Rib chops are generally favored -- and thus more expensive -- because of their long bones. These bones can be “frenched,” or scraped clean, creating an elegant lollipop effect for easy nibbling. Loin chops lack the rib bones, instead containing a piece of backbone. They are comparable to T-bone beef steaks, but smaller in size. Loin chops are also slightly leaner and meatier than rib chops, but still quite tender and succulent.

Cook Time

• Single rib chops are often thinner than loin chops, so they tend to cook more quickly. Also keep in mind that New Zealand-raised lamb is usually smaller than American lamb. Cook both rib and loin chops on the hottest part of the grill, or over medium-high heat on an indoor grill pan, to brown them quickly. Rib chops cook to medium-rare after about 3 minutes per side, while loin chops might need an additional minute. Use an instant-read thermometer to check doneness.