Rack of lamb – This is a trimmed rack of six chops that can either be roasted whole and carved into chops, or cut into cutlets (see below) that can then be quick-cooked.
Lamb cutlets – Taken from the rack of lamb, these neat chops can come with a layer of fat surrounding the eye of the meat that extends to the bone, or they can be French-trimmed to expose the bone. These can be simply pan-fried, griddled or quickly barbecued and sometimes find their way into a casserole.
Lamb lollipops – This is a well-trimmed cutlet that has had the eye of the meat batted out.
Loin chops – Cut from the saddle, these meaty chops have a T-shaped bone in the middle which is so thick the meat is quickly roasted.
Barnsley chops – A double loin chop (see above). A single Barnsley chop is the perfect portion for one.
British – capers, rosemary and/or thyme, or served with redcurrant jelly or mint sauce
Mediterranean – garlic, olives, anchovies, lemon, basil
North African – cinnamon, saffron, chilli, cumin