These firm chops are taken from the rump of the lamb at the point where the top of the leg meets the loin. These chops are plump and lean and best cooked on the BBQ. They also are excellent for slowcooking. For a great summer meal, cook these chops on the BBQ, grill, griddle or pan-fry them for best results.  Cook them for 6-8 minutes on each side depending on thickness.