These exquisite lamb chops are more like a small lamb porterhouse. Milk fed spring loin chops from USA. Extra thick, Center cut and fully trimmed. Fine restaurant quality.
Qty: 20 - Size: 4oz lamb chops
Individually vacuum sealed and quick frozen.
Frozen shelf life: 6-9 months
Marinade: 1 cup extra virgin olive oil, 3/4 cup lemon juice, 1/2 cup fresh chopped basil, 1/3 cup red wine vinegar (don't use to much), 1/4-1/2 cup chopped garlic, salt and pepper to taste, 1 1/2 tbsp. Greek seasoning, 12 fresh roma tomatoes cut in 1/2 (sub cherry or plum tomatoes if romas not available). Combine and mix ingredients and marinate for several hours.
Grill: grill at medium heat until lamb reaches rare/medium rare temperature or desired temperature.
Bake: Bake at 375° for approximately 30 minutes for medium rare to medium, bake at 375° for approximately 45-60 minutes for medium well to well done.
Always use meat thermometer. Always let lamb sit for 3-5 minutes at room temperature before serving.
Last Step: Sit back an watch your dinner guests smile and adorn you with compliments!