Lamb Loin Chops

Lamb loin chops are cut across the loin, a lightly worked muscle, so they are among the most tender chops and suit fast, high heat rather than braising. Each carries an eye of meat and a strip of fat along one edge. Around 25g protein per 100g cooked. Render the fat edge first by standing the chops on their side in the pan, then sear for 3 minutes a side for medium and rest for 5 minutes. Season simply with salt, pepper and rosemary, or marinate briefly. They are ideal for the pan, grill and barbecue, and pair classically with mint sauce. Do not crowd the pan, which drops the heat and stews rather than sears them.