Member's Mark New Zealand Lamb Loin Chops Tray (priced per pound)
By Member's Mark
Item # --
Model # PLU 54332
Highlights
- 100% grass fed, New Zealand lamb loin chops
- Mild in flavor but nutrient dense
- Free range and free from all growth hormones
- No added antibiotics
- Sustainably raised by family farmers
About this item
New Zealand Fresh Lamb is naturally tender, delicious and easy to digest. On average, a 3 oz. portion has 175 calories and fits USDA guidelines to be classified as "lean." It's easy to cook and works well with Asian, Mediterranean, Latin and provincial flavors/spices. Available year round. Lamb loin chops are ideal for grilling or roasting, and especially good with slower cooking braising. This lamb is 100% grass fed and raised in free roaming conditions (Free Range), without the use of antibiotics or added hormones.
The Member’s Mark Brand
The Member’s Mark brand is a division of Sam’s Club and is made up of a team of trained chefs, food experts, package engineers and more. Customers can find a wide array of items that are kosher, organic, fair trade and wrapped with eco-friendly packaging. The line is constantly evolving to fit the needs of today’s consumer and what they want.
Recipe: Mediterranean-Spiced Lamb Chops
Lamb chops are the centerpiece of this easy recipe, rubbed with a simple mixture of fresh lemon zest and herbs. While the chops cook, complete the meal with a 5-minute couscous, tossed with chickpeas and pistachios. This beautiful meal is ready in 25 minutes, and makes a perfect summer family dish.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon dried Italian seasoning or herbs de Provence
- 2 tablespoons grated lemon zest
- 8 lamb loin chops (about 1-inch thick each)
- 1 ¼ cups chicken broth or water
- 1 cup uncooked couscous
- 1 cup rinsed drained canned chickpeas
- 2 tablespoons chopped pistachio nuts
- 2 tablespoons chopped fresh parsley leaves
Directions
- Heat a grill pan over high heat until smoking.
- While the grill is heating, stir the oil, Italian seasoning and half the lemon zest in a small bowl.
- Season the lamb with salt and pepper.
- Rub the oil mixture on the lamb and let stand for 15 minutes.
- Add the lamb chops onto the grill pan and sear for about 5 minutes.
- Turn the lamb over and cook for 5 minutes more or until the internal temperature reaches 135°F for medium. (for best results, cover and let the lamb stand for 5 minutes).
- While the lamb is cooking, heat the broth to a boil in a 1 ½ quart saucepan. Stir in the couscous.
- Cover and remove from the heat. Let stand for 5 minutes.
- Fluff the couscous with a fork, then stir in the chickpeas, remaining lemon zest, pistachios and parsley. Serve the lamb with the couscous.
To broil the lamb chops, position the rack 6 inches from the heat and heat the broiler to medium-high. Broil the lamb on the rack in a broiler pan for about 5 minutes per side or until the internal temperature reaches 135°F. for medium.
Ingredient Note: If you have chickpeas left over in the can, they're great roasted at 375°F. until crisp, then tossed while hot with a little kosher salt for a delicious snack! Just make sure to rinse and pat them dry before roasting.
For the New Zealand Lamb Loin Chops Cryovac®, click here.
For the New Zealand Lamb Loin Chops Case, click here.