These chops are taken from the lamb's ribs. What we call a rack of lamb is when the ribs are cooked together. The chops are exactly the same ribs but cooked individually. These chops contain lots of fat, both marbled inside the meat and a layer of fat that surrounds the ribs. This fat is tender and flavorful (more so than beef fat, in my opinion), and when browned in a cast-iron skillet or grilled, it turns into a delicacy.