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3-4 pack of grass-fred lamb rib chops from Kona.
These single (meaning just one rib-thick) rib chops are about an inch thick and feature the characteristc "eye". This cut is most comparable to a bone-in ribeye beef steak and contains the thick, meaty ribeye muscle. Not quite as tender as the loin chip, but a close second, with a little more flavor from the nice strip of fat and bone on the outside of the chop.
Great in high heat cooking, and another chop you want to treat like a good steak and grill, pan-fry or broil.
