The Simple Way To Make Lamb Chops That Taste Gourmet
Our lamb is raised on the North Island of New Zealand, in the incredibly beautiful foothills of Mount Ruapehu. We’re proud to offer this optimally sourced lamb for convenient delivery straight to your door. The lambs are born and live their lives freely roaming the lush green landscape.
These animals are raised by the Maori people native to New Zealand, and have been bred for generations for optimum taste and quality. They graze on the verdant green grass rich with nutrients and are never given any type of antibiotics or growth hormones. Beck & Bulow is your trusted online source for beyond organic meat.
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Lamb chops might be the most famous way to eat lamb. Our lamb racks come already expertly frenched for you, meaning the bones are meticulously cleaned of fat and meat remnants. This makes them beautiful and ready to cut into individual chops if you desire. And if you like the idea of eating meat lollipops, you’ll love lamb chops.
They have a sophisticated appearance mixed with an ease of preparation that makes them suitable for any occasion. Lamb has a rich, robust flavor that tastes amazing when paired with herbs and spices. For these chops, we chose fresh rosemary. Since they’re smaller than your typical steaks, they have a shorter cooking time. Lamb meat is best when cooked rare or medium rare, or to an internal temperature of 145 degrees. Buy our premium lamb meat online for convenient delivery.
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You’ll want to quickly sear the lamb chops, browning the outside of the meat without overcooking the inside. Set them aside to rest and then it’s time to make the sauce. The best pan sauces are made with the brown bits left over inside the pan after cooking, known as the fond. This flavorful substance forms when amino acids in food are exposed to heat.
Known as the Maillard reaction, we see this transformation of flavor occur in foods that turn brown during cooking. Cookies, breads, toasted marshmallows… and of course meat. Caramelization is a similar process that requires a higher temperature and involves sugars rather than amino acids. The two reactions can also happen simultaneously if the food contains enough of both. Our gourmet meat delivery makes it easy to cook delicious meals.
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It’s one of the most classic methods of sauce-making, originating in French cooking. These flavorful brown bits make a sauce that’s irresistibly delicious. It’ll give your dish impeccable flavor and make these chops to die for. Simply saute the shallots, garlic and rosemary in the fat until they’re brown and fragrant, taking care not to let them burn. Then add the bone broth and lemon juice, scraping up those scrumptious bits of fond. Take advantage of our home meat delivery service to get pasture-raised lamb chops delivered straight to your door.
- Two lamb french racks (one package)
- 2 tablespoons chopped fresh rosemary, plus one large sprig
- 1 teaspoon + ½ teaspoon sea salt, divided
- ½ teaspoon freshly ground black pepper
- 6 tablespoons bison tallow, divided
- 2 small shallots, finely chopped
- 2 large cloves of garlic, smashed
- 1 cup bison bone broth
- 2 teaspoons lemon juice
- Zest of two lemons
- Begin by cutting the frenched rack into chops. Season them with the chopped rosemary, 1 teaspoon of sea salt, and black pepper. Set aside to rest for five to ten minutes.
- Melt two tablespoons of bison tallow in a large skillet over medium-high heat. Add half of the lamb chops to the pan and cook until a delicious looking brown crust forms on the bottom. Flip and continue to cook until the lamb meat reaches an internal temperature of 145 degrees. Set the cooked chops aside and cover.
- Add two more tablespoons of tallow to the skillet and cook the second batch of chops the same way. Set aside and cover with the rest of the lamb chops. Pour off all but ¼ cup of the rendered fat.
- Reduce the heat to medium and add the sprig of rosemary, garlic and shallots. Cook for about a minute or until the shallots begin to turn glossy and brown.
- Add the bison bone broth and lemon juice to the pan, scraping up all the bits of fond into the sauce.
- Continue cooking the sauce until the liquid is reduced by half. Add the lemon zest, ½ teaspoon salt, and remaining 2 tablespoons of bison tallow. Let the tallow melt and cook until the sauce thickens slightly. Season with more salt and pepper if desired.
- Immediately pour the sauce onto the lamb chops and serve. To soak up all the flavorful sauce, serve with potatoes or another starch.
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When you order meat online from Beck & Bulow, you get quality that speaks for itself. Check out our selections of lamb, bison, elk, wild boar, grass-fed beef and chicken today.