Lamb loin chops are cut from the extra tender loin of the lamb; prized for its flavor and tenderness. Our chops are cut bone-in, meaning they carry more flavor than boneless chops and are a bit easier to cook - the bone providing a natural buffer against overcooking.
Each Package of Pasture Raised Lamb Loin Chops is Approximately 12oz & Contains 2x 6oz Chops
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Pan fried chops: Begin by seasoning both sides of the chop with salt and pepper. Then, in a hot pan with a thin layer of high temperature oil, sear both sides of the chop over high heat. Reduce heat and continue to cook on low for for 7-10 more minutes or until a meat thermometer registers 140 - 145 degrees.
Baked lamb loin chops: Baking your chops is a great way to control the cooking process and prevent overcooked lamb. Preheat oven to 400 degrees. In an oven safe skillet heat a small amount of oil until it shimmers. Salt and pepper both sides of your lamb chops and cook for one minute per side to develop a sear. Immediately place skillet in oven and cook for an additional 10 - 15 minutes or until a meat thermometer registers 140 - 145 degrees.
Grilled lamb loin chops: Grilling can be a bit tricky because you have less control over the heat; however with this extra effort you are rewarded with additional flavor. Begin by quickly marinating the lamb chops for 15 minutes in olive oil and herbs of your choice. Then cook over indirect heat for approximately 8-10 minutes until an internal thermometer registers 110 degrees. Move the lamb over direct high heat to form a sear and cook for 1 - 2 minutes per side or until a meat thermometer registers 140 - 145 degrees.
At Acabonac Farms our lambs form a natural ecosystem alongside our other animals. They are cycled through our pastures along with cattle, chicken and pigs; with each animal lending their own special qualities to our regenerative ranching practice.
At Acabonac Farms the more you buy, the more you save. With our bulk packages you can save on every order, and sign up for a recurring order for even more savings!
