Lamb Loin Chops
Lamb loin chops are cut from the tender back loin muscle—each “T-bone” style chop includes a portion of the loin eye and the tenderloin, delivering a perfect balance of rich flavor and tenderness. Sourced from pasture-raised lamb at Grimshaw Farms in Ware Shoals, SC, these chops cook quickly and present beautifully.
Cooking Tips:
-
Grill or pan-sear: Preheat to medium-high. Cook 3–4 minutes per side for medium-rare (125–130°F), then rest 5 minutes before serving.
-
Reverse sear: Slow-roast chops at 275°F to 115°F internal, then sear 1 minute per side in a hot skillet for a crisp crust.
-
Broiled finish: Place under a high broiler 4–5″ from heat and cook 4 minutes per side for even browning.
Seasoning Suggestions:
-
Simple herb rub: Brush with olive oil and season with chopped rosemary, thyme, garlic, sea salt, and cracked black pepper.
-
Mint-yogurt marinade: Marinate chops 1 hour in Greek yogurt mixed with mint, lemon zest, garlic, and a pinch of cumin.
-
Garlic-mustard glaze: Whisk Dijon mustard, minced garlic, honey, and a splash of white wine; brush on during the last minute of cooking.
Pro Use:
Perfect for fine-dining menus, upscale catering, or direct-to-consumer meal kits where presentation and quick cook times drive repeat orders.
