Lamb

Lamb Mid-loin Chops

500g

The Meatbox NZ

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Lamb chops have a distinctively rich and savory flavor, and while they’re fancy enough for a dinner party, quick-cooking lamb chops also add variety to weeknight meals.


$18.95
4 x payments of just $4.73
4 x payments of just $4.73

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Cooking Tips
  1. Remove the lamb chops from the refrigerator and massage with chopped thyme, 1/2 teaspoon of salt and 1/2 teaspoon of pepper into the meat. Set the lamb chops aside at room temperature for 5-10 minutes.
  2. Melt 2 tablespoons of butter in a pan or skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom.
  3. Turn and flip the Lamb Chops to do the same on the other side.
  4. Transfer the lamb chops to a warm plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
  5. Reduce the heat to medium. Add shallots, garlic, and a thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
  6. Deglaze the pan with wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
  7. Cook until reduced by half, 1 to 2 minutes. Stir in some lemon zest, 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately.
Product Info

Per 100g: 

Calories: 283 Total Fat: 23g Carboydrates: 0g Fiber: 0g Protein: 16.8g

Shelf Life: 7 days

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Cooking Tips

  1. Remove the lamb chops from the refrigerator and massage with chopped thyme, 1/2 teaspoon of salt and 1/2 teaspoon of pepper into the meat. Set the lamb chops aside at room temperature for 5-10 minutes.
  2. Melt 2 tablespoons of butter in a pan or skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom.
  3. Turn and flip the Lamb Chops to do the same on the other side.
  4. Transfer the lamb chops to a warm plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
  5. Reduce the heat to medium. Add shallots, garlic, and a thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
  6. Deglaze the pan with wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
  7. Cook until reduced by half, 1 to 2 minutes. Stir in some lemon zest, 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately.
Close

Product Info

Per 100g: 

Calories: 283 Total Fat: 23g Carboydrates: 0g Fiber: 0g Protein: 16.8g

Shelf Life: 7 days

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