Magnificent Lamb Chops
The entire reason I got into the sheep business!. Enjoy them grilled to a medium rare/medium temp over charcoal. My favorite is basic salt/pepper/smoked paprika for spices.
I have added a recipe in my Recipe pages for simple home run recipe for great lamb chops even without a grill!
All Lamb to be picked up in Livingston, TN, contact us for details. No shipping at this time.
Where's That Come From
Loin chops come from the upper back of the lamb otherwise known as the saddle. Trimmed down and perfectly sized for quick and easy preparation.
Lamb loin chops are as simple as it gets, but most commonly over done. DO NOT over cook these delicate pieces of awesomeness. Simple olive oil in a black cast iron skillet with some salt/pepper/light garlic/smoked paprika and about 4-5 minutes on both sides will have you whistling Dixie.
As always, allow the meat to rest about 5 minutes before diving into it.
Another can’t miss recipe is below. It was the first solid recipes that got us on the right track on what it takes to cook great lamb chops.
Additional recipes will be added HERE as we find one we like!
For Additional Recipes, visit the American Lamb Board
- Pat Lamb dry with paper towel.
- In a small bowl, stir together minces Garlic, Oregano, Parsley, and 2 tablespoons of Olive Oil until fully combined.
- PreHeat Oven 350 Degrees
- Heat 1 tablespoon of Olive Oil in large ovenproof pan over medium high heat. Season lamb all over with ¾ teaspoon Kosher salt and Pepper to taste.
- When Oil is shimmering, add Lamb to pan. Sear until just browned on outside, about 2 minutes per side) careful not to over cook since it is finishing off in oven.
- Remove pan from heat and spread the Garlic/Herb rub over the tops of the Lamb.
- Transfer the pan to the oven. Roast until medium rare, about 5 minutes.
- Remove from oven and set aside the lamb to rest for 5 minutes. Very important to allow the juices to stay within the lamb.
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