Best cooking method:
These are the ribeyes of lamb. They’re individual chops and come frenched (this means the bone is exposed). It’s hard not to eat a bunch of them, so order accordingly. You can just rub them with salt and pepper and some olive oil and cook as you would a perfect steak – sear and transfer to a very low oven.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.