LOIN CHOPS

LOIN CHOPS WHEN COOKED QUICKLY ON THE GRILL DEVELOP A CARAMELISED CRUST AND HAVE A PINK, JUICY CENTRE. PERFECT ALL YEAR ROUND TO SATISFY THOSE LAMB CRAVINGS AS WELL AS BEING SUPER EASY TO PREPARE.

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THE CUT

Cut from the portion of the loin from the 13th rib to the point of the hip bone, between the rack and rump (top end of leg). Due to the fat interspersed within the lean component, loin chops require longer cooking to bring out the flavour and tenderness.

HOW TO COOK

Loin chops are a great way to satisfy that lamb craving and can be cooked on the frying pan or grilled on the barbecue.  When using the barbecue, brush the meat with oil and season or marinate. Preheat the grill or barbecue and cook for 3-4 minutes each side or more depending or desired doneness. Chops will be soft and springy with moist pink juices for medium rare, firm and springy for medium, and very firm with no sign of juices for well done. Use tongs to turn the meat, rather than a barbecue fork, to avoid juices escaping. Allow the lamb to rest after cooking for a tender and juicy result.

If pan-frying, preheat a heavy-based frying pan, brush oil over the meat and add to the pan. Keep the temperature moderately high; this should be enough to keep the meat sizzling without burning. Cook one side until the first sign of moisture appears on the upper side and turn to cook the other side, turning once only. As with barbecuing, rare is soft when pressed, medium springy, and well done is very firm. Rest the meat for a few minutes before serving.
 

NUTRIENT COMPOSITION

MID LOIN CHOPS, RAW, LEAN (per 100g)
Energy (kJ) 591
Energy (kcal) 140
Protein (g) 20.0
Total Fat (g) 6.9
Saturated Fat (g) 2.8
Polyunsaturated Fat (g) 0.4
Omega 3 (g) 0.160
Monounsaturated Fat (g) 2.0
Cholesterol (mg) 66.2
Sodium (mg) 77
Iron (mg) 1.5
Zinc (mg) 2.7
Vitamin B12 (ug) 1.9
Vitamin D3 (ug) 0.05
25-OH Vitamin D3 (ug) 0.085
Selenium (ug) 5.5
Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.
 
diagram loinchops
  • EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)   
  • EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for adults) 
  • EXCELLENT SOURCE OF ZINC (contains at least 25% of the recommended daily intake for adults  
  • SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)
  • LOW SODIUM (contains less than 120mg/100g)
 

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