There is a difference between baby lamb chops and lamb loin chops. Lamb loin chops are like mini T-bone steaks. For baby lamb chops, the bone is often frenched. To “french” a bone is a culinary term that means to cut the meat away from the end of a rib or chop so that part of the bone is exposed. This French trimming of the ends of the rib bones is simply scraping the bone clean. This makes the chops look pretty, and also acts as a handle, making these little gems perfect for appetizers.chef restaurant appetizer lamb delicious foodie gourmet chefstable cooking celebration howto culinary presentation taste france healthy appetizers meat madeinfrance