Lamb Loin Chops
Our friends at Beverly Creek Farms raise their lambs at Beverly Creek Farms in Millgrove, Ontario. Fun fact: lamb loin chops are just tiny lamb T-bones. They don't have a rib bone attached to them like lamb chops, since they're cut from the waist of the lamb. Like a beef T-bone, the smaller side of the loin chop is a little tenderloin. Compared to lamb chops from the rib, loin chops are on the leaner side. Humane handling has always been of utmost importance to the Hardwick family who run Beverly Creek. All of their animals are given space to move around, dry shelter from the elements, and green pasture when in season.
COOKING TIP: Since loin chops don't have a lot of fat on them, they'll cook fast and do best with dry cooking methods, like pan-searing or on the grill. So keep your eye on them until they reach an internal temperature of 145°F for medium-rare. You're going to want some mint chutney with this. And halloumi fries.