Lamb Loin Chops

Lamb loin chops are a smaller cut coming from the short loin of the lamb. They are a great alternative to the classic lamb rack chops (aka lamb lollipops). A fun way to picture this tiny, yet flavor-packed cut, is by imagining it as the beef Porterhouse and T-Bone’s little brother. It’s the exact same cut, just much smaller due to the smaller size of a lamb compared to a cow. Being a “porterhouse” means that part of this wonderful little cut is the lamb tenderloin. Similarly to the beef tenderloin, lamb tenderloin is the softest and most tender part of the lamb. If you ask us, that makes the loin chop an even more special cut of lamb! Now, while lamb naturally has a gamier taste, the marbling in these chops manages to take over with a rich, buttery flavor. Allow that flavor to punch through by seasoning simply with salt, pepper, and garlic powder.

How To Cook

Try broiling, baking or grilling these tender, flavorful lamb chops. To grill, cook on medium-high to high heat. Stick to the simple seasoning, or use a Borsari Seasonings mix! Cook for 6-7 minutes per side, or until internal temperature reaches about 140°F. Let lamb loin chops rest for 5 minutes before serving. This allows time for juices to redistribute and will bring up internal temperature another 5°F or so. You will find that these chops cook relatively quickly due to their small size. Keep an eye on them during the process, especially if on high heat grill. Always sourced from the USA.