*Depending on where and when you buy lamb chops, they can range from thin (½- to ¾-inch thick – which are great finger food and what we call lollipop chops) to an inch or more. When seasoning, I use ½ teaspoon kosher or coarse salt per pound of chops as a guideline. I’ve also seen REALLY thick chops at Costco, which take a good bit longer to cook through. (For these, rely on the temperature guidelines mentioned above.) I find that people who don’t think of themselves as lamb fans tend to really enjoy the thinner options.