Sunday: Meet the Rolls-Royce of Lamb Chops (aka the “FreshDirect Discovery” Post)

Flown in from the sheep-rich plains of Australia, these flavorful, juicy chops have just a hint of earthiness and a velvety texture. These are the Rolls-Royce of lamb chops. Leaving the bone in lends a flavor boost that stands up to seasonings and marinades. But lamb loin chops are great with just a little salt and pepper. …
photo-4I couldn’t put it better myself. In my humble opinion, these little charmers — essentially, they’re little lamb t-bone cuts — don’t need a single thing, other than some olive oil and a few minutes under the broiler.
I didn’t do the cooking tonight, but I will be signing up for FreshDirect so I can order them myself. The petitness of the cut, the huge flavor, so reasonably priced — this is meat I can manage. (The exact inverse reaction I had walking into Whole Foods a few weeks ago, all geared up to buy a porterhouse steak (on sale), until I got to the butcher counter, saw its size and lost my nerve.)
photo-3Anyhow, the lamb loin chops (sliced into strips) were the last and crowning bit to a lovely salad that, as I describe it, couldn’t decide from whence it came: spinach, a sweet balsamic glaze, Feta cheese from Greece, sprouts and sprouted beans, Australian lamb, proper English mint sauce.
It was pointed out to me that the Greek are a big fan of lamb, but I wasn’t buying this salad as a wholly Greek-inspired salad. It had a little bit of everywhere, and I mean that in the most complimentary sense possible.
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