POLOKWANE – Cut from the portion of the loin from the 13th rib to the point of the hip bone, between the rack and rump (top end of leg), due to the fat interspersed within the lean component, loin chops require longer cooking to bring out the flavour and tenderness.
Loin chops are a great way to satisfy that lamb craving and can be cooked on the frying pan or grilled on the barbecue.
Loin chops, when cooked, develop a caramelised crust have a pink, juicy centre.
Ingredients
- 1kg lamb loin chops
- 1 x KNORR Cook-in-Bag Garlic and Rosemary
- 1 punnet button mushrooms, sliced
- 30ml cake flour
Method
- No need to preheat oven.
- Place the lamb chops, mushrooms and cake flour into the roasting bag and season with dry KNORR mixture. Close bag at end with blue tie supplied.
- Very gently massage KNORR mixture into the lamb on a stable surface. Ensure dry mixture is spread evenly.
- Place bag sideways in a cool oven dish, ensuring ingredients are evenly spaced.
- Bake at 180°C for 80 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).
- Cut the bag open, carefully remove the lamb chops and transfer to an oven-proof casserole dish together with the juices in the bag.
- Place the casserole dish into the oven for a further 10 minutes to colour the top of the lamb.
This recipe was provided by What’s for Dinner.
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