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Lamb Loin Chops

Get this great cut of meat straight from the butchery now

Lamb Loin Chops when cooked quickly on the grill develop a caramelised crust and have a pink, juicy centre. A cut that’s super easy to prepare and cook.

THE CUT

Cut from the portion of the loin from the 13th rib to the point of the hip bone, between the rack and rump (top end of leg). Due to the fat interspersed within the lean component, loin chops require longer cooking to bring out the 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 using the barbecue, brush the meat with oil and season or marinate. Preheat the grill or barbecue and cook for 3-4 minutes each side or more depending or desired doneness. 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 lamb to rest after cooking for a tender and juicy result.

If pan-frying, preheat a heavy-based frying pan, brush oil over the meat and add to the pan. Keep the temperature moderately 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 a few minutes before serving.