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Loin lamb chops
Prime little chops with a tender eye of meat. The t-bone steak of lamb
£22.97 per kg
The loin chop is a neat, prime cut with a tender eye of meat and a good fat edge. Render the fat first by standing them on edge in the pan, then cook flat for a few minutes a side and serve pink. Rosemary, garlic and a squeeze of lemon are all they need.
Render the fat edge first for 2 min, then 3 min a side. Rest. Serve pink — well-done lamb loses everything good about it.
2–3 per person as a main.