Lamb Sirloin Chops
Lamb sirloin chops are cut from the sirloin section at the top of the hind leg, offering a lean yet tender eating experience with a hint of rich lamb flavor. Sourced from pasture-raised lamb at Grimshaw Farms in Ware Shoals, SC, these bone-in chops strike the perfect balance between succulent meat and ease of preparation.
Cooking Tips:
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High-heat sear: Preheat a grill or heavy skillet to medium-high. Cook chops 3–4 minutes per side for medium-rare (130–135°F internal), then let rest 5 minutes before serving.
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Reverse-sear method: Roast at 275°F until 115°F internal, then sear 1 minute per side in a hot pan or on the grill for a flawlessly even cook and a flavorful crust.
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Broil finish: Season and broil 4–5″ from the element for 4 minutes per side, watching closely to avoid over-browning.
Seasoning Suggestions:
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Herb‐mustard rub: Combine Dijon mustard, minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper; spread on chops before cooking.
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Citrus-garlic marinade: Whisk lemon juice, orange zest, minced garlic, oregano, and olive oil; marinate chops 1–2 hours for a bright, fresh finish.
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Spice-crust option: Mix ground coriander, cumin, smoked paprika, and a pinch of chili flakes; press onto meat for warm, aromatic depth.
Pro Use:
Ideal for chef-driven entrée specials, boutique meal-kit offerings, and retail packs aimed at home cooks seeking quick, restaurant-quality grilling cuts.
