Lamb loin double chops contain top loin which is the larger muscle and tenderloin, the smaller muscle, but with the flank removed from the cut. They are called double chops since this is a cross-cut of loin containing both sides of the carcass. Double chops are more often than not prepared by roasting, griddling or pan broiling. Loin chops, which are crosswise slices from the loin roast, are the leanest, and most expensive of the various lamb chops. They are easy to identify because of the "T-bone" within the chop. If cut from both sides of the backbone, loin chops are called double loin chops. This recipe uses fresh gooseberries; if using canned, taste for sweetness before adding sugar. May be doubled or tripled. Salt and pepper the chops and pan-broil. Chops are among the most popular fr