Milawarra Free Range
Lamb Loin Chops
Also knows as the lamb 'T-bone', this chop is portioned from the short loin that sits towards the back of the lamb, between the leg and the rack. With their tenderness, loin chops are ideal for barbecuing and best suited to high heat cooking methods.
Not as lean as the lamb cutlet but far richer in flavour. Loin chops are great on the barbie, easy to cook and are sure to have the kids coming back for second helpings.
Need some dinner inspo? Here's an easy quick recipe for Spanish Lamb Loin Chops with Tomatoes by Australian Lamb. Serves 4
- 8 lamb loin chops, trimmed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper to season
- 200g grape tomatoes, halved
- 200g cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 green capsicum, thinly sliced
- 1 Lebanese cucumber, peeled, sliced thickly
- 2 cloves garlic, crushed
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
Coat lamb with oil and sprinkle with combined smoked paprika, cumin, salt and pepper. Heat barbeque or grill plate to medium-high heat. Cook lamb, turning once, for about 3-4 minutes per side. Transfer lamb to a plate to rest for 5 minutes, covered loosely with foil.
Meanwhile combine salad ingredients in a bowl. Combine dressing ingredients in a screw-top jar. Shake well. Add dressing to salad, toss gently.
- Serve chops with salad and bread if desired.
- Add 100g of sliced Boccinicini to the salad for extra flavour and texture.
Extra smoked paprika and cumin can be added to the salad dressing to add extra flavour.
Drizzling a little lemon juice over lamb once rested, adds a little extra zing.