About Grass-fed Lamb Loin Chops
When cooked hot and fast on the grill, lamb loin chops develop a beautiful, caramelized crust and a pink, juicy center. Perfect all year round to satisfy those lamb cravings as well as being super easy to prepare.
Lamb loin chops are 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 flavor and tenderness.
How to cook
Best cooking methods – pan fry, grill
Chops can be cooked in a frying pan or grilled on the barbecue. If using the barbecue, brush the meat with oil and season or marinate before cooking. Preheat the grill or barbecue and cook for 3-4 minutes on each side, or more, depending on the desired doneness. Chops should be soft and springy with moist pink juices for medium-rare (130 °F), firm and springy for medium (140 °F), and very firm with no sign of juices for well done (160 °F). Use tongs to turn the meat, rather than a barbecue fork, to avoid juices escaping. Allow the chops to rest for at least five minutes after cooking for a tender and juicy result.
If pan frying, preheat a heavy-bottomed frying pan, such as cast iron, 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 then turn to cook the other side, turning only once. As with barbecuing, rare is soft when pressed, medium when springy, and well-done is very firm. Rest the meat for a few minutes before serving.
Due to the ease of preparation, lamb chops are suited to almost any meal. Craving noodles? Try Spiced Lamb Loin Chops with Noodles. Or when you want to keep your household entertained during summer, grill these Sticky-Glazed Grass-fed Lamb Chops. Before long, this versatile and flavorful cut of lamb will find its way into your weekly rotation.