Prettily splayed, a half-dozen rib chops from a rack of lamb were juicy, tender and medium rare to order; the blackened crust was the only flaw.

In shopping for racks of lamb, which are just unseparated rib chops, I've been offered a range from just over a pound to more than two pounds.

So were minuscule rib chops from a just-weaned Cole Farm piglet.

They are bigger than rib chops, and the biggest lamb chop that does not have bands of connective tissue separating the meat.

Nuzzle your butcher so she'll remove every other bone, leaving 4 double-thick rib chops on each rack.

If you cannot find double rib chops (with or without pockets), buy four chops, put the stuffing between two of them, and broil the chops that way.

The rib chops include a rib bone; the loin chops include only a chine bone.

The lamb is a generous portion of four double rib chops, succulent, pink and tasty.

Generous rib chops (another special) were cooked to our medium-rare order.

"We used to have lamb two or three times a week - loin chops, rib chops, the leg," Ms. Jacobs said.