Lamb chops are cuts of lamb which are made by cutting at an angle perpendicular to the spine, generating a single serving of meat which is traditionally cooked and served with the bone in. Parts of the ribs and vertebrae are usually present in lamb chops, depending on the region of the lamb the chops are cut from. This meat chop is a common offering in the spring, when lambs are plentiful, although year-round demand for lamb has led some farmers to breed their sheep on a staggered schedule to ensure that this tender, flavorful meat is available consistently. premiermeatcompany

For an unconventional pairing try Grenache – it’s like raspberry jam got invited to a bonfire. Smoky, juicy, and a little wild — perfect for lamb chops with char.

Frappato – a light, floral Sicilian red that’s unexpectedly perfect with grilled lamb. Its bright cherry notes and herbal edge play off the char and herbs like mint or rosemary, without overpowering the meat. Elegant, weirdly right.

A rack of lamb or carré d’agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. – Wikipedia