Lamb Loin Chops

Lamb loin chops are one of the more tender cuts in the lamb case, with a small, round eye of meat and a strip of fat along the edge that crisps up beautifully on a hot grill or in a pan. They’re quick enough to cook on a weeknight but special enough to serve on a Sunday, which makes them one of the most versatile lamb cuts we sell.

How to cook it

Because the eye of meat is relatively small and lean, loin chops cook quickly. A few minutes each side on high heat is usually all it takes. It’s worth resisting the temptation to cook them much past medium, since they can dry out if left on the heat too long. The fat strip along the edge is worth leaving on while cooking; it bastes the chop as it cooks and adds real flavour, and you can trim it off afterwards if you’d prefer not to eat it.

They’re a great cut for entertaining, since they cook fast enough that you’re not stuck at the barbecue while your guests wait, but still feel a step up from a standard chop. Our grilled lamb loin chops with salsa verde and whipped feta recipe below is a great example — the bright, herby salsa verde and creamy whipped feta turn a simple grilled chop into something that looks and tastes like it came from a restaurant, with only a few extra minutes of prep.

Loin chops also pair well with bolder Mediterranean flavours — think garlic, lemon, rosemary and good olive oil — which makes them an easy match for a lot of the more elevated lamb recipes out there. Whether you’re cooking a quick midweek dinner or putting together a spread for a weekend barbecue with friends, lamb loin chops cut fresh in-store are one of the more reliably tender options in the case.

https://scqmeats.com.au/product-category/lamb/

[Australian Lamb – Recipes & Cooking Tips](https://www.australianlamb.com.au/)