These are mini T-bone steaks cut from the waist of the lamb. On one side of the chop is the lamb loin and on the other side is the fillet. Just like chops, they’re great for grilling or barbecuing – serve with a fattoush salad for a Middle Eastern vibe or marinate in paprika and mint and serve with harissa-spiked houmous to embrace delicious Moroccan flavors. A few loin chops kept together in one piece, then boned and rolled, make a lovely little roasting joint.