Recipes

Cooking Finnsheep Lamb Loin Chops

From our kitchen, three ways

Loin chops are the little T-bones of the lamb — tenderloin on one side, loin on the other. They cook in minutes, so the whole job is a hot pan, a dry surface, and knowing when to stop.

Ten-Minute Pan-Seared Loin Chops

Beginner

2 servings · 15 minutes

Serves: 2 Prep time: 5 minutes Cook time: 8 minutes INGREDIENTS - 4 Finnsheep loin chops, about 1 inch thick - 1 tbsp neutral oil - Kosher salt and pepper - 2 tbsp butter - 2 garlic cloves, smashed - 1 sprig rosemary DIRECTIONS 1. Pat the chops very dry and salt them 20 minutes ahead if you can. 2. Heat the oil in a heavy pan until it shimmers. Lay the chops down and don't move them for 3 minutes. 3. Flip, add butter, garlic, and rosemary, and spoon the foaming butter over the chops for 2–3 minutes, until a thermometer reads 130°F. 4. Rest 5 minutes on a warm plate before eating.

Chops with Lemon, Caper, and Parsley Pan Sauce

Weeknight cook

4 servings · 25 minutes

Serves: 4 Prep time: 10 minutes Cook time: 12 minutes INGREDIENTS - 8 Finnsheep loin chops - Kosher salt and pepper - 2 tbsp ghee - 1/2 cup white wine - 2 tbsp capers, rinsed - Juice of 1 lemon - 3 tbsp cold butter, cubed - 1/4 cup chopped parsley DIRECTIONS 1. Season and sear the chops in batches, 3 minutes per side. Move to a warm plate. 2. Pour off the fat, add the wine, and scrape the pan clean. Reduce by half. 3. Add capers and lemon juice, then swirl in the cold butter off the heat until glossy. 4. Stir in the parsley, pour over the rested chops, and serve with bread for the sauce.

Reverse-Seared Chops with Smoked Salt

Ambitious / pro

4 servings · 1 hour

Serves: 4 Prep time: 10 minutes plus 45 minutes dry-brining Cook time: 35 minutes INGREDIENTS - 8 thick Finnsheep loin chops (1½ inches) - 2 tsp kosher salt - 1 tsp smoked salt, to finish - 1 tbsp beef tallow or lamb suet - Cracked black pepper DIRECTIONS 1. Salt the chops and rest them uncovered on a rack in the fridge 45 minutes — a dry surface is what gives you crust. 2. Heat the oven to 250°F and cook the chops on the rack until the center reads 118°F, roughly 25 minutes. 3. Heat a cast-iron pan until it is just short of smoking, melt the tallow, and sear the chops 45 seconds per side, plus a moment on the fat edge. 4. Finish with cracked pepper and a pinch of smoked salt. No resting needed — a reverse sear is already evenly cooked edge to edge.

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