These contain the T-bone, top loin and tenderloin muscles. Never put cooked lamb on the plate that held the uncooked meat. Wash the plate while the meat cooks. Never serve raw meat. Use an ice chest to transport meat if your plans don't take you home within an hour.
Fresh lamb is perishable and proper handing is imperative in maintaining quality.
After returning from the supermarket, immediately store lamb in the store's plastic packaging in the coldest part of the refrigerator, preferably at 32 F to 40 F for a day or two. If the packaging is torn or if the lamb is wrapped in butcher paper, store the lamb in plastic wrap or foil. If the lamb is to be refrigerated for two to three days, remove the store's plastic packaging and cover it with plastic wrap or foil. If storing fresh lamb for more than three days, freeze it. With the exception of the butter, mix together all of the ingredients and pour them over the chops.