Lamb Chump Chops

Lamb chump chops are cut from the rump, the join between the loin and the leg, giving a large, meaty chop with a small bone and good tenderness. They sit between the quick-cooking loin chop and the slow-cooking forequarter chop: tender enough to grill, but with enough fat to stay moist. Around 25g protein per 100g cooked. Pan-fry or grill over medium-high heat for 4 to 5 minutes a side for medium, rendering the fat edge first by standing them on their side. Rest for 5 minutes. They also braise well if you prefer them slow-cooked. One large chump chop makes a generous single serve. Season simply, or marinate to add depth.