- NZ Grass Fed Lamb Chops x 2 pcs (approx. 250g)
A pack of deliciousness that would have any lamb lover begging for more! These NZ Grass-Fed Lamb Chops are great on the BBQ, pan fried, baked or prepared in an air fryer.
Lamb Loin Chops
- 2 pounds lamb loin chops
- 1 1/2 teaspoons salt
- 1/2 Tablespoon garlic powder
- 1/2 Tablespoon smoked paprika
- 1 teaspoon brown sugar
- 1 1/2 tablespoons olive oil
- 1/2 cup vegetable oil
- 2 1/2 Tablespoons butter
- 2 Tablespoons minced garlic
- 2 Tablespoons coarsely chopped fresh rosemary
In a medium bowl, combine salt, garlic powder, smoked paprika, brown sugar, and olive oil.
Using gloved hands, rub oil/spice mixture all over both sides of the lamb chops.
Heat vegetable oil in a heavy bottomed skillet over medium high heat until shimmering. Add lamb chops to the pan, cooking for 3 minutes on one side. Turn over and cook an additional 2 minutes.
Remove chops to plate to keep warm. Drain all but about 2 tablespoons of the oil from the pan. Over medium heat add butter, rosemary, and garlic to the pan. Stir to combine and cook for 1-2 minutes, or until butter melts.
Return lamb chops to the butter mixture in the pan, basting the tops of the chops with the drippings in the pan. Turn off the heat and turn the chops over, just to coat both sides.*The skillet will still be hot and the meat will continue to cook, so it’s important to turn off the heat.
- Optionally remove your lamb from the refrigerator and allow to rest at room temperature for 30-45 minutes before cooking. Letting your lamb reach room temperature allows the meat to relax, compared to when it’s cold, it tenses up. Lamb is a meat that cooks quickly and can dry out easily, therefore it’s best to have it at room temperature so that it evenly cooks.
- Lamb loin chops are considered safe to eat at 145F. I recommend cooking the loin chops to an internal temperature of 135F and allowing them to rest for 3-5 minutes. The temperature should rise around 10 degrees as it sits. An internal temperature of 145F will yield a medium-rare chop and 150F will yield medium.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.
GREEK LAMB CHOPS
¼ cup Olive Oil
1 Lemon (about 1/4 cup lemon juice, Juice of)
2 teaspoons Dried Oregano (preferably Greek, or 1/2 cup chopped fresh)
4 cloves Garlic (minced)
1 teaspoon Salt
½ teaspoon Black Pepper (freshly ground)
8 Lamb (chops)
1 tablespoon Olive Oil (for cooking)
For left over marinade: reduce heat down to medium-low leaving any leftover drippings in the pan. When pan has lowered in heat, pour in the leftover marinade along with 1 tablespoon of butter and 1/4 cup beef broth. Bring to a simmer and allow to cook for at least 5 minutes. Stir in a tablespoon of lemon juice and serve with the lamb.
A few notes on storing your product
Hong Kong is incredibly humid, which puts your Biltong, Chili Bites and/or Droëwors at risk of spoiling if not properly stored.
If unopened, it can last for up to 2 months if stored in a cool, dry place. No refrigeration is necessary.
At Aitch's, we use oxygen absorbers
within our packaging (the little white square bag), to ensure that our
Biltong, Chilli Bites and Droëwors stay fresh for longer before opening.
Due to the Hong Kong humidity, there is an increased chance of
spoiling if left out and not stored appropriately. We recommend that,
once opened, your product should be kept in the fridge and consumed
within 5 days.
Should you have any queries, kindly let us know at email@example.com.
We ordered these chops for the first time recently and loved them. We'd happily buy them again.