Lamb Chops

Lamb Chops

Description of Lamb Chops

Lamb Chops are lean pieces of very strongly flavoured meat. New Zealand lamb owes its authentic flavour to the grass and clover they feed on in the wild.

 

Vacuum Packaging ± 975 grams, pre-cut.

The most delicious flavour combinations with Lamb Chops

Lamb Chops are great in a ratatouille made of several different types of fresh vegetables. Prefer something a little simpler? Combine your Lamb Chops with rosemary and garlic, and sprinkle it with lemon juice for that fresh touch. Or maybe you'd prefer to add a somewhat more luxurious touch to your Lamb Chops? Then why not combine your Lamb Chops with chocolate gravy and roast potatoes.

Write Your Own Review

You're reviewing: Lamb Chops

Ingredients

100% lamb

 

Nutritional values

per 100g

 

Energy 1018kJ / 245kcal
Fat 18,7g
Saturated fat 8,5g
Carbohydrates <0,5g
Sugars <0,5g
Protein 19,2g
Salt 0,0g

Put  the meat in the fridge 24 hours before usage. This is a food safe method to thaw the meat.

 

Use a frying pan with fat (oil, butter or lard) until golden brown, 1 minutes on each side. Set to low heat and let it thread for 2 minutes. Add salt and pepper.

 

The lamb chops can also be prepared on a grill or barbecue.

Lamb Chops with chocolate
gravy and roast potatoes.

4-6 persons

 

Ingredients
Preperation
  • Lamb chops (about 1 kg)
  • 8 Small hearty potatoes (unpeeled)
  • 6 Shallots
  • Laurel
  • Fresh thyme
  • Fresh rosemary
  • 2 Cloves garlic
  • 2 tbsp Sugar
  • 2 tbsp White wine vinegar
  • 250 ml Veal stock
  • 75g Dark chocolate
  • Olive oil
  • Pepper
  • Salt

Cut the potatoes into pieces just smaller than half their size at regular intervals. Fill the grooves with fresh herbs, such as bay leaves, garlic and / or thyme. Put the potatoes in the oven at 180°C for about 20 minutes. Sprinkle with oil, salt and pepper.

Meanwhile, cut the shallots finely. Add the thyme, rosemary, garlic, sugar, white wine vinegar and shallots to the lamb chops. Fry the chops in oil or butter for 1 minute on each side until golden brown. Then turn the heat down and cook through for two minutes. Stir the added spices regularly.

Meanwhile. preheat the veal stock and add the chocolate to it. Melt and stir well. 
Serve the lamb chops with chocolate gravy and roast potatoes.