Like a lamb porterhouse, this loin chop is tender, juicy and flavorful, and loaded in healthy Omega-3s. It’s raised in the pastures that are literally in Ray’s backyard, where it eats a 100% grass diet, and never get antibiotics, steroids or added hormones.
Lamb requires very little prep because its meat is so naturally flavorful. Season with a generous amount of olive oil, salt and pepper, pan sear on a hot Stovetop until brown on both sides, then place on a baking sheet or roasting pan and roast in an oven preheated to 400° until lamb reaches 135°. Be careful not to overcook!