Chops of mutton or lamb are obtained from two sources. They may be cut from the ribs and have one bone in each cut or they may be cut from the loin, when they correspond to the steaks in beef.
The most satisfactory way in which to prepare chops is either to broil them in a broiler or to pan-broil them. Apply to the cooking of them the same principles that relate to the preparation of steaks; that is, have the pan or broiler hot, sear the chops quickly on both sides, and then cook them more slowly until well done, turning them frequently. The broiling of lamb chops should require only from 8 to 10 minutes, as they are seldom more than 1 inch thick.