A meat chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, and a rib steak a rib chop. Ingredients 8-10 lamb chop cuts (1/2 or 1 inch thick) 2 tbs fresh chopped rosemary 1/4 cup lemon juice 3 tbs minced garlic 1.5 tsp salt 1/2 tsp black pepper 3 tbs olive oil Directions Preheat oven to 450 degrees. Pat down lamb chops with a paper towel in order to remove any excess moisture. Combine lamb chops with rosemary, lemon juice, garlic, salt, black pepper and olive oil. In a pan sear each side of the lamb chops for 3-4 minutes and then place on a non-stick baking sheet, poor remaining marinade over the lamb chops and cover with foil. Place baking sheet in the oven and cook for 15-20 minutes. Garnish with parsley and serve with batata harra potatoes or rice and tzatziki sauce.