NZ Lamb Meat

Lamb Mid-loin Chops 500g

125

With a lip-smacking and distinctively rich and savoury flavour, Lamb chops also add yummy variety to weeknight meals.

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$23.95

4 x payments of just $5.98

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Cooking Tips

Remove the lamb chops from the refrigerator and massage with chopped thyme, 1/2 teaspoon of salt and 1/2 teaspoon of pepper into the meat. Set the lamb chops aside at room temperature for 5-10 minutes.
Melt 2 tablespoons of butter in a pan or skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom.
Turn and flip the Lamb Chops to do the same on the other side.
Transfer the lamb chops to a warm plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
Reduce the heat to medium. Add shallots, garlic, and a thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
Deglaze the pan with wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
Cook until reduced by half, 1 to 2 minutes. Stir in some lemon zest, 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately.

Product Info

Per 100g:

Calories: 283 Total Fat: 23g Carboydrates: 0g Fiber: 0g Protein: 16.8g

Shelf Life: 7 days

No Allergen

Gluten, Soy and Dairy Free

Cooking Tips

Remove the lamb chops from the refrigerator and massage with chopped thyme, 1/2 teaspoon of salt and 1/2 teaspoon of pepper into the meat. Set the lamb chops aside at room temperature for 5-10 minutes.
Melt 2 tablespoons of butter in a pan or skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom.
Turn and flip the Lamb Chops to do the same on the other side.
Transfer the lamb chops to a warm plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
Reduce the heat to medium. Add shallots, garlic, and a thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
Deglaze the pan with wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
Cook until reduced by half, 1 to 2 minutes. Stir in some lemon zest, 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately.