Loin Lamb Chops with an Apricot Sauce

Resembling small T-bone steaks, these thick chops, do take a while to cook, unlike the cuts from the rib rack. So when you grill them, use medium heat to allow the inside to reach the right temperature (for medium-rare, a meat thermometer inserted into the densest part, without touching any bone, should register between 130° and 135°F). Lamb’s gamey flavor is played down a bit here, in part due to the sweetness of the apricots.