Lamb Loin Chops (12 oz)


Heat a grill or grill pan to medium-high. Season lamb liberally with salt and pepper or any combination of flavors you prefer. Place lamb on the hot grill and cook for 3 minutes per side. Remove from grill to rest before slicing.


Preheat oven to 350º F. Season the lamb liberally with salt and pepper or a combination of spices such as garlic, cumin, paprika and oregano. Add a small amount of oil to a Dutch oven or other ovenproof pot with a lid. Sear the lamb on both sides. Add cup chicken stock, beer, wine, water, sauce or cider to the pot. Cover and bake until desired doneness. (about 15-20 minutes). Rest. Slice and serve, spooning pan sauce over.


Preheat oven to 325°F. Season lamb liberally with salt and pepper. Or, make a paste of Dijon mustard, garlic, chopped rosemary, salt and pepper and rub over the lamb. Place in a small roasting pan and cook until desired doneness. Rare: 125°F (about 15 minutes per pound) Medium-Rare: 130°F to 135°F (about 20 minutes per pound) Medium: 135°F to 140°F (about 25 minutes per pound) Well-Done: 155°F to 165°F (about 30 minutes per pound).

Uses for lamb (all preparations)

Great sliced and served with a simple fresh salad and herbed potato, as a lamb taco or a gyro better than any pressed meat you may get from a street vendor!