Lamb Chops (20 – 4oz Chops) New Zealand

• Pasture-raised, grass-fed lamb is as clean as it comes. No hormones or preservatives.
• Cut from the loin, this is the quintessential lamb chop.
• Prized for their premium flavor, loin chops are both tender and lean.
• These meaty chops are tender and mild in flavor. They are best cooked using a simple preparation, such as olive oil, garlic, and rosemary, then quickly seared in a cast iron skillet or grilled to medium rare.

From Thawed

Best Method: Thaw in Refrigerator Overnight. Grilling: Sear both sides, one minute per side. Raise the grill and continue to cook until desired doneness.

2nd Best Method: Thaw in the refrigerator overnight - Broiling – Broil 4″ from a heat source. Rare, 3-4 minutes, each side. Medium, 5-6 minutes, each side.

Quickest Method: Keep the chops in their packaging and submerge them in a bowl of cold water for 30 minutes or until completely thawed. Grilling: Sear both sides, one minute per side. Raise the grill and continue to cook until desired doneness.

Pan-frying: Thaw lamb chops. Season with salt/pepper or your preferred seasoning. Sear chops in a heavy skillet lined with a small amount of olive oil and/or butter. Reduce heat to moderate until done—see above for recommended cooking time. Do not overcook.

Serve with mint jelly.