The rich flavor of these lamb chops makes for a special dinner night no matter which direction you take them. Go Vietnamese with birds-eye chiles and lemongrass, Mediterranean with garlic and thyme, South Asian with a seven-spice blend, or keep it simple with just a little oil, salt, and fresh cracked pepper. Australian lamb beautifully trimmed to impressive 8-oz portions.
For years Sunbasket has partnered with a family-run butcher, Rastelli’s, to provide the delicious meats and seafood in our meal kits. We love that their expert butchers care as much as we do about serving meat that is free of antibiotics, hormones, and steroids, and seafood that is sustainable.
● Pat the thawed lamb chops dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the lamb chops and cook, turning once, until well browned, 4 to 5 minutes per side for medium-rare.