Imported French-trimmed Lamb Chops (Cotelette d'agneau)
PhP 1600.00 / kg
This type of french cut is specially made for roasting. It is where the flesh and skin of the lamb are removed along its bones but kept on the joint to shape it like a flattened lollipop.
They do for easy and quick lamb recipes usually flavored with salt, garlic and herbs (thyme, rosemary, parsley or any of your choosing), drops of lemon, onion, peppers and spices. They also make the cut for a holiday-worthy meal, an easy dinner or a dish to impress the gentlemen.
A good source of meat in your daily healthy diet.
More than half of the recommended daily requirement for Protein can be given by this meat. It helps in the growth of muscles with the essential amino acids derived from high-quality protein.
The meat of the chops is a good source of vitamin B12. This vitamin is needed in essential body processes to take place. Rich source of Niacin as well for a variety of important functions in the body.
Good source of Iron, very important in red blood cell formation.
How to Cook ideas:
- Oven-baked with rosemary and onion
- Marinate with herbs and garlic of your choosing for roasting
- Sizzle with garlic and olive oil
Origin: New Zealand/Australia
Delivered frozen, vacuum packed per 4 to 6 pieces
Average 350-450 g per pack
Checkout price is based on the maximum weight per pack (450 g). Actual pack weight upon delivery may be lower. The final invoice will be computed according to the actual weight delivered.
Lamb Chops in Garlic
2 Lamb Chops (French-trimmed)
2 cloves garlic
1/4 tbsp extra virgin olive oil
1/4 tbsp water
1/2 tbsp calamansi juice
1/2 tbsp parsley herbs
a little sprinkle of dried rosemary
Salt and ground pepper
Season lamb chops with salt, pepper, and rosemary.
Heat olive oil in a pan while cutting the garlic in half.
Cook lamb chops with garlic over moderate high heat until browned.
Turn and cook the other side until also browned then lower to medium heat.
Cook for a couple more minutes.
Transfer the chops to serving plates, leaving the garlic in the pan.
Add water, parsley, calamansi juice and cook for another minute or so.
Top mixture over the lamb chops.
Serve and enjoy!