100% Grass Fed New Zealand Lamb Loin Chops

Member’s Mark New Zealand Bone In Lamb Loin Chops, priced per pound is naturally tender, delicious and easy to digest that is easy to cook and works well with Asian, Mediterranean, Latin and provincial flavors/spices. Available year round, lamb loin chops are ideal for grilling or roasting, and especially good with slower cooking braising. Member’s Mark New Zealand Bone In Lamb Loin Chops, priced per pound is 100% grass fed and raised in free roaming conditions (Free Range), without the use of antibiotics or added hormones and packs 17g of protein per serving.

The Members Mark Brand

The Members Mark brand is a division of Sams Club and is made up of a team of trained chefs, food experts, package engineers and more. Customers can find a wide array of items that are kosher, organic, fair trade and wrapped with eco-friendly packaging. The line is constantly evolving to fit the needs of todays consumer and what they want.

Cooking Instructions

1. Allow lamb loin chops to reach room temperature.

2. Preheat your grill/broiler to medium-high or oven to 400F (204C).

3. Rub chops with olive oil, salt, pepper, minced garlic, and chopped rosemary.

4. Cook on grill/broiler for 4-5 minutes each side or roast in oven for 15-20 minutes until your desired doneness.

5. Check temperature with a meat thermometer, aiming for 145F (63C) for medium-rare.

6. Let chops rest before serving.

7. Serve with your favorite sides. Remember to clean utensils before and after handling raw meat.

Meal Idea – Mediterranean-Spiced Lamb Chops

Lamb chops are the centerpiece of this easy recipe, rubbed with a simple mixture of fresh lemon zest and herbs. While the chops cook, complete the meal with a 5-minute couscous, tossed with chickpeas and pistachios. This beautiful meal is ready in 25 minutes, and makes a perfect summer family dish.

Ingredients

• 2 tblsp. olive oil
• 1 tblsp. dried Italian seasoning or herbs de Provence
• 2 tblsp. grated lemon zest
• 8 lamb loin chops (about 1-inch thick each)
• 1 cups chicken broth or water
• 1 cup uncooked couscous
• 1 cup rinsed drained canned chickpeas
• 2 tblsp. chopped pistachio nuts
• 2 tblsp. chopped fresh parsley leaves

Directions

1. Heat a grill pan over high heat until smoking.

2. While the grill is heating, stir the oil, Italian seasoning and half the lemon zest in a small bowl.

3. Season the lamb with salt and pepper.

4. Rub the oil mixture on the lamb and let stand for 15 minutes.

5. Add the lamb chops onto the grill pan and sear for about 5 minutes.

6. Turn the lamb over and cook for 5 minutes more or until the internal temperature reaches 135F for medium. (for best results, cover and let the lamb stand for 5 minutes).

7. While the lamb is cooking, heat the broth to a boil in a 1 quart saucepan. Stir in the couscous.

8. Cover and remove from the heat. Let stand for 5 minutes.

9. Fluff the couscous with a fork, then stir in the chickpeas, remaining lemon zest, pistachios and parsley. Serve the lamb with the couscous.

To broil the lamb chops, position the rack 6 inches from the heat and heat the broiler to medium-high. Broil the lamb on the rack in a broiler pan for about 5 minutes per side or until the internal temperature reaches 135F. for medium.

Ingredient Note: If you have chickpeas left over in the can, they’re great roasted at 375F. until crisp, then tossed while hot with a little kosher salt for a delicious snack! Just make sure to rinse and pat them dry before roasting.