Loin Lamb chops. Expertly trimmed and truly a start of a splendid meal.
Broiling: Broil 4” from heat source. Rare, 3-4 min. each side. Medium, 5-6 min. each side.
Grill: Sear both sides, 1 min. per side. Raise grill and continue to cook until desired doneness.
Pan Frying: Season and sear chops in pan lined with small amount of olive oil and/or butter. Reduce heat to moderate temperature and cook until done.
Lamb Chops Dijon:
1 garlic clove, chopped
1 teaspoon each Dijon mustard and honey
Dash each salt and pepper
½ teaspoon oregano leaves
4 Personal Gourmet lamb chops
2 tablespoons plain dry bread crumbs
2 tablespoons lemon juice
Using a mortar and pestle, combine garlic, salt, and pepper, mashing to form a smooth paste; add oregano leaves, mashing to combine. Add lemon juice, mustard, and honey and stir until mixture is smooth and well combined. Arrange lamb chops on rack in broiling pan and brush one side with half of the garlic mixture; broil 2 min. from the heat source for 3 min. Turn chops over; brush with remaining garlic mixture and broil until chops are medium rare, about 3 min. longer. Sprinkle chops with bread crumbs and broil until crumbs are lightly browned, about 30 seconds. Serves 2.
Nutritional Values presented are intended to be used only as a guide. The information was compiled from manufactures and available food manuals. It is important to note that these values may be changed by the manufacturers
without notice, and that the actual food value varies depending upon the size of the portion consumed.
Gourmet has set the standard for portion controlled flash frozen vacuum
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