Treat yourself to a delicious date night for two or a scrumptious source of protein for the entire family to enjoy. We are the top destination for lamb loin chops, and each order contains more than enough perfectly marbled meat to satisfy even the pickiest eaters. Loin chops are cut crosswise from the loin roast, which is the leanest, tenderest part of the lamb. Lamb loin also serves as an excellent source of protein and vital nutrients, such as iron, vitamin B12, selenium, and zinc. Every two-pound lamb loin chops order contains more than enough meat to inspire healthy yet mouthwatering dishes. Wholey’s Market is committed to providing ready-to-make meals, so you can spend less time in the kitchen and more time making memories around the dinner table.
Lamb loin chops are already enjoyed across the globe, but America is quickly catching on to why this red meat is so popular in other parts of the world. Whether baked, grilled, pan-fried, or roasted, we guarantee tremendous amounts of flavor and satisfaction with every bite. Each order comes with two pounds of thick lamb loin, which you can prepare or save for later use. You can take these lean loin chops to the next level by rubbing them in a blend of your favorite spices or glazing them before serving. Every two-pound lamb loin chops order is shipped on dry ice to ensure that they are frozen upon arrival. Don’t forget to register your account, so you can track orders, manage addresses, and check out fast in the future. Please contact us with any questions or concerns!
Lamb Loin Chops with Garlic-Rosemary Sauce
Yield: 4 servings
- 4 lamb loin chops
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 3 tablespoons crushed rosemary, divided
- 2 tablespoons fresh lemon juice
- ½ cup chicken stock
- 1 tablespoon butter
- 1. Pat lamb chops dry with paper towel and season with salt, pepper and one tablespoon of crushed rosemary.
- 2. In a large skillet, heat oil over medium-high heat until hot.
- 3. Sear lamb for three minutes. Turn lamb over and sear two minutes more for medium-rare.
- 4. Remove lamb from skillet and place on plates.
- 5. Add garlic, remaining rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits for two minutes. Whisk in butter to create sauce. Pour sauce over lamb, or serve on the side in small individual bowls for dipping.