Lamb Loin Chops
These lamb loin chops are very popular, tender and sweet due to our lambs being grass finished and unforced.
Lamb chops are such a versatile meat and should be cooked over a high heat, quickly, and can be quick-roasted too. This all depends on how thick they are. Barbecuing, griddling, pan-frying and grilling are all methods that suit chops. The aim is to get lots of colour on the meat and any exposed fat sizzling until brown. Try cooking them to medium in the centre for maximum flavour and tenderness.
HOW TO COOK
Loin chops are a great way to satisfy that lamb craving and can be cooked on the frying pan or grilled on the barbecue. When on the barbecue, brush the meat with rapeseed oil and season or marinade. Preheat the grill or barbecue and cook for 3-4 minutes each side or more depending or desired liking. Chops will be soft and springy with moist pink juices for medium rare, firm and springy for medium, and very firm with no sign of juices for well done. Use tongs to turn the meat, rather than a barbecue fork, to avoid juices escaping. Allow the chops to rest after cooking for a tender and juicy result.
If pan-frying, preheat a frying pan, brush rapeseed oil over the meat and add to the pan. Keep the temperature high; this should be enough to keep the meat sizzling without burning. Cook one side until the first sign of moisture appears on the upper side and turn to cook the other side, turning once only. As with barbecuing, rare is soft when pressed, medium springy, and well done is very firm. Rest the meat for 5 minutes before serving.