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Loin chops, which are crosswise slices from the loin roast, are the leanest, tenderest, and most expensive of the various lamb chops. They are easy to identify because of the "T-bone" within the chop. If cut from both sides of the backbone, loin chops are called double loin chops.
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USDA Nutrition Facts |
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| Serving Size 1 chop |
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| Calories 142 |
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| Protein 24g |
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| Total Fat 4g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 517mg |
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| Sodium 234mg |
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| Cholesterol 53mg |
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| Serving Size 1 chop |
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| Calories 123 |
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| Protein 21g |
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| Total Fat 4g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 479mg |
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| Sodium 226mg |
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| Cholesterol 48mg |
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| Serving Size 1 chop |
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| Calories 110 |
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| Protein 21g |
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| Total Fat 2g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 489mg |
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| Sodium 232mg |
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| Cholesterol 47mg |
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Loin Chop, Lamb term - Related Content |
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| A chop from the sirloin end of the leg of lamb. It is identifiable by the crosscut section of round leg bone within the meat. Sirloin chops are very meaty and make a larger and ... |
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| A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb. The rib chop has somewhat more fat than the loin chop and is therefore ... |
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| A utensil that is typically a self-contained unit to hold food while a spring-loaded mechanism with blades chops the food beneath. Most often round in shape, a food chopper will ... |
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| A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut. In addition to salads, this green can also be steamed and served as a ... |
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| The process of cutting foods into fine or coarse cut pieces. Onions, carrots, sweet peppers, celery, tomatoes, and potatoes are all examples of foods that are coarsely chopped to ... |
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Chops
Chops are among the most popular fresh lamb cuts. The most tender
and expensive chops are cut from ... |
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LAMB Cooking Temperatures and Times
Oven cooked at 325°F
Approximate Cooking Time (Minutes per pound)
Cut
Weight
Med-Rare(145°F)
Medium(160°F)
Well ... |
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| General Guidelines | Charcoal Grill | Gas Grill | Doneness | Roasting a Whole Lamb
Rotisserie cooking requires three key components: The spit assembly, a means to turn ... |
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There are two general methods used for cooking lamb: dry heat and moist
heat. In dry heat cooking (grilling, rotisserie, broiling, ... |
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| This will work best with loin or rib chops, at least 1 inch thick. |
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| Marinating the lamb makes it even more tender than normal. The meat has a fuller flavor especially when grilled. My kids liked it even more than beef steak. |
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| Tender lamb chops, grilled with a bit of olive oil, lemon juice, and fresh rosemary, are accentuated with a delicious aioli sauce. Try this easy-to-prepare lamb recipe as a terrific Easter dinner alternative to traditional roast leg of lamb. |
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| Although lavender is usually valued for its aromatic contribution to sachets and pot-pourri, it adds, when used sparingly, an interesting undertone to more familiar herbs such as rosemary and thyme. Try using the smaller amount at first. |
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| A simple marinade gives these lamb chops an elegant taste. |
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| RecipeTips.com's video demonstration, 'How to French a Rack of Lamb,' has easy-to-follow instructions to create a perfect centerpiece for Easter that everyone will enjoy. |
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| RecipeTips.com's video demonstration, 'How to Roast a Rack of Lamb,' has easy-to-follow instructions to roast a rack of lamb that will make everyone's mouth water. |
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| RecipeTips.com's video demonstration, 'How to Carve a Rack of Lamb,' has easy-to-follow instructions to carve a rack of lamb. |
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