"“A double-rib lamb chop is just a cut with two bones. It comes from the lamb rack. To cut it you just move down the rack and cut a section with two bones,” Baych explained. Once it's cut, the best way to season lamb chops involves marinating, so make sure you don't skip it."
"“It does protect the meat better than a single because the actual piece of meat is thicker. A single lamb chop is very thin to begin with, and will overcook quickly,” Baych said. “Lamb is leaner than beef, so it will overcook and become dry.”"
"Single rib lamb chops are often less than one inch thick, down to three-quarters of an inch. The closest beef equivalent is probably a bone-in ribeye, which is typically cut to one-and-a-half inches thick or more. Lamb fat is distributed differently from fat in beef, so a lamb chop and a steak can't be treated exactly the same."
Double-rib lamb chops are cut from the lamb rack into sections containing two bones. They are thicker than single rib chops, which helps protect the meat during cooking. Single rib chops are often under one inch thick and can overcook quickly, especially because lamb is leaner than beef and can become dry. The recommended approach is to marinate lamb chops rather than relying on simple seasoning alone. Lamb fat distribution differs from beef, so lamb chops and steaks should not be treated exactly the same. Choosing double-rib chops supports more forgiving cooking and better texture.
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