Petite lamb rib chops, with their pearly white "handles," are cut from the ribs just behind the shoulders along the spine. Each rack of ribs, on either side of the spine, will contain seven or eight ribs.
The meat is very tender, which makes rib chops perfect for quick, high-heat cooking methods, like searing, roasting or grilling.
Since the chops are small, plan on serving three or even four per person.
When buying lamb, color can be an indication of age; the lighter the color the younger (and presumably more tender) the lamb will be. American and New Zealand lamb are widely available in the United States. New Zealand lamb tends to be smaller and leaner than American raised lamb, something to keep in mind when buying individual cuts; a leg or rack of lamb may weigh as little as half of the same American cut.
Many cooks like their rib chops frenched (the rib bones are scraped of all meat, fat, and connective tissue), which gives the chops a neat appearance. If you're buying already-cut chops, they'll usually be frenched by the butcher. but it's easy to buy a whole rack, french it, and cut it into chops yourself.