Lamb rib chops get all the attention, but we think loin chops are even better!
The loin chop is the lamb equivalent of a porterhouse steak. Each chop consists of a portion of lamb loin and a portion of lamb tenderloin connected by a small, t-shaped bone. The meat is as tender as lamb can get, and the fat cap on the loin side provides a built-in cooking fat.
Lamb loin chops are hard to mess up. This is a great cut to sous-vide before searing off on the grill or in a skillet. If you don’t have a sous-vide, you can simply sear the chops then finish them over indirect heat.
When searing the chops, start them with the fat cap side down. The fat will render a bit, which means that the chop cooks in its own fat and becomes extra infused with pasture-raised lamb flavor.
Each package of Plumb Rocky Farm lamb loin chops weighs roughly a three quarter of a pound and contains three to four chops, which is enough to feed one person.
** Icelandic Sheep are a heritage breed. They are the oldest purebred lamb and have a more mild flavor than other breeds. Our pasture-raised lambs eat a 100% grass diet which results in delicious, nutrient-rich meat. **
