Milf-fed lamb chops from Lozère

Lozère lamb chops tell a story of tradition and nature. As with lamb chops, their provenance from Mont Lozère reminds me of the unique experience of 'transhumance', where lambs are led to mountain pastures in spring. These lamb chops, with their white-pink flesh and soft fat, embody the essence of Lozère.

Unlike the more robust leg of lamb, lamb chops offer a finer, subtle flavour. Their delicate texture requires careful preparation to preserve their unique characteristics.

Preparation method

1. Seasoning: Start by seasoning the lamb chops with salt and pepper to enhance the natural flavours.
2. Frying: Heat butter in a pan along with rosemary, thyme and garlic. Place the chops in the pan and quickly sear them on both sides, while arrozing them regularly.
3. Oven preparation: After the chops are nicely browned, place them in an ovenproof dish. Add extra butter and place rosemary, thyme and garlic under the silver paper for a rich flavouring.
4. Baking: Follow the baking time chart for perfectly cooked chops. Arrose the meat every 4-5 minutes for juicy results.
5. Resting: Remove the chops from the oven and let them rest under silver paper for 10 minutes. This ensures the meat remains juicy and tender.

Lozère lamb chops are a real treat for any foodie. Serve them with a garnish of seasonal vegetables and enjoy the delicate flavour of Mont Lozère, captured in each succulent piece of meat.

Weight

+- 600gr