Imported Lamb Chops - Standard Cut
Php 1190.00 / kg
A type of cut from the rib that is said to be the most popular cut, the king of all lamb cuts, with the tender eye of lean meat hugged by the fat and held altogether by the bone.
Ideal for grilled lamb chops recipes. Flavor is rich and bite is tender.
How to cook ideas:
- No more than a drizzle of olive oil and seasoning, let them hit the coals for perfect, smokey meat when grilled
- Medium-rare, around 130° F, drizzle a little with olive oil and rub with fresh chopped herbs. Allow to rest 5 minutes before serving
- Rub with olive oil, sprinkle with herbs like mint or parsley, oven bake until crisp and golden brown, about 30–45 minutes
Another great addition to a healthy diet. Rich in high-quality protein with the essential amino acids for growth and maintenance of the body. Every serving of 100 grams provides 40% of the daily protein need.
An excellent source of vitamin B12, which helps maintain brain function and good for the blood to prevent anemia. Rich source of Niacin as well. This vitamin is important for a variety of functions in the body. It may help reduce cholesterol levels as well as lower cardiovascular risk.
Good source of Iron, which plays an important role in red blood cell production.
Origin: New Zealand/Australia
Frozen, vacuum packed per pieces of 4
Average 500-600g per pack
Lamb Chops in Garlic Sauce
2 Lamb chops
3 cloves large garlic, halved
1.5 tbsp extra-virgin olive oil
1 tbsp calamansi puree
1 tbsp parsley
3/4 tsp oregano
1.5 tbsp water
1 small red chili pepper, minced
Salt and ground pepper
Place lamb chops on a plate and sprinkle with thyme.
Then season with salt and pepper.
Heat pan with olive oil.
Cook lamb chops and garlic over medium high heat until browned.
Flip and cook the other side until browned.
Take out the lamb chops from the pan without removing the garlic.
Pour in the calamansi puree, water and add parsley and crushed pepper.
Cook for one minute and stir to avoid sticking to the pan.
Pour the garlic sauce over the lamb chops.
Serve hot and enjoy!