Lamb loin chop by John Spottiswood.

These are the lamb's answer to Porterhouse steaks. They're the most tender chops on the lamb, and they're usually grilled or broiled. They cook best if they're thick. A chop cut from the saddle (incorporating the loin roasts from both sides of the lamb) is called a double loin chop = English chop. Double loin chops include two pieces of tenderloin, two of the eye, and two T-bones, and they're usually formed into a tidy circle. If a single loin chop is boned and rolled, it's called a noisette.