- Description
- Delivery Information
- Additional information
- Cut Diagram
- Recipe
Description
Lamb chops cut from the rump section of the leg.
Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.
Contact our friendly staff to confirm your delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Northern Suburbs – Monday to Saturday.
Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.
Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
Additional information
| Weight | 0.55 kg |
|---|
LAMB CHUMP CHOPS WITH ROSEMARY AND THYME
Ingredients
Method
- Season each lamb chop with pepper and salt. Combine the oil and herbs and brush a little on each side of the lamb chops. Reserve remaining oil and herbs. Preheat the pan to moderately hot before adding the chops.
- Cook chops on one side until the first sign of moisture appears on the top. Turn, cook further until done to your preference. Turn once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
- Remove chops from heat, loosely cover with foil and rest chops for 2-3 minutes before serving. Serve lamb chops drizzled the remaining oil and herbs, accompany with spring vegetables.
Source: australianlamb.com.au
