Allen Brothers - The Great Steakhouse Steaks

Lamb Loin Chops - Porterhouse

1. Thaw packaged lamb on a dish in the refrigerator.

Stove top:
2. In a skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil on medium-high.
3. Season lamb with salt and pepper or your favorite herb.
4. Saute 4 to 6 minutes per side (depending on portion size) or to desired internal temperature.

Oven or Grill:
2. Preheat broiler to high or grill to medium-high.
3. Lightly brush lamb with olive oil and season with salt and pepper or your favorite herb.
4. Saute 4 to 6 minutes per side (depending on portion size) or to desired internal temperature.

We recommend cooking lamb chops at 375° to 400° F. Use a meat thermometer and cook to desired internal temperature. Because meat continues to cook after it is removed from heat, remove lamb chops 5° F before desired internal temperature. Cover loosely with foil and keep warm 10 to 20 minutes. During this time, the juices will distribute evenly.

Gourmet Lamb Chops Internal Temperature Guide
Rare: 125° to 130° F (USDA Recommends 140° F)
Medium-Rare: 130° to 140° F (USDA Recommends 145° F)
Medium: 140° to 150° F (USDA Recommends 160° F)
Medium-Well: 155° to 165° F (USDA Recommends 170° F)
Well Done: Not Recommended