The rack of lamb is a delicious and tender cut of meat that comes from the sheep's rib area, usually with eight chops weighing 1 to 2 pounds each. It's around 16 ounces for a New Zealand rack compared to an American 2-pounder. u003cbr/u003eu003cbr/u003eIt is said to be leaner and healthier than beef. In addition, this recipe uses the Frenched Rack to expose the bones by scrapping off the membrane and some meat from the bone. Although not a recipe I tested, this may work with loin chops.