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Lamb Loin Chops: 0.9 - 1.4 lb package

Lamb Loin Chops: 0.9 - 1.4 lb package
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These diminutive T-bone steaks contain a portion of the loin and tenderloin and are the leanest, tenderest, and priciest cuts. Loin chops are juicy and slightly fatty, producing a crispy outer layer of fat when cooked. Two chops usually feed one person. Loin chops can be interchanged for rib chops. Broil, grill, roast, pan-broil, or pan-fry/saute. Loin chops are commonly sauteed in oil or butter and served medium-rare to rare. Once the chops have finished cooking remove and add wine, garlic, and herbs to the pan juices and cook down to make a sauce that can be spooned overtop the chops. Try lamb chops with a pomegranate glaze, wrapped in bacon with caramelized onions, in a chickpea-tomato tagine, or simply grill with an olive oil, garlic, and herb seasoning or a sesame tamari marinade served over ginger buckwheat noodles. (recipe ideas from Farmer & the Grill)
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