Marinated Lamb Chops x 4
Four juicy lamb chops, marinated and ready for the barbecue – just choose your marinade from the drop-down box.
CHIMICHURRI: Parsley, mint and oregano pepped up with garlic, lemon, red wine vinegar and a hint of chilli.
JERK: A lively blend of fresh spring onions, lime, scotch bonnet and garlic with the essential dose of brown sugar, allspice and dried thyme.
LEMON & HERB: A crowd-pleasing mix of fresh lemon juice and zest, parsley, thyme, rosemary and garlic.
PERI-PERI: All the essentials for a cheeky dinner, including red chilli, red pepper, garlic, lemon, and dried oregano.
SHAWARMA: A warming, fragrant mix of ground coriander, black pepper, cumin, cardamom, cayenne pepper and smoked paprika.
Lemon & Herb shown in image.
Average weight 550 – 600g.
£24.95
Remove from packaging and shake off any excess marinade. Place over the glowing coals of the barbecue and cook for 2-3 minutes on each side to get a nice crust. Move away from the hot coals – either on a higher grill shelf or to the side of the grill so that they’re not directly over the coals – and finishing cooking over indirect heat. Allow another 3-4 minutes per side for blushing pink, a little longer if you prefer well done.
If the weather is looking a little ominous, you can place a griddle or skillet pan on a high heat, add in the chops and cook for 4 minutes on each side to get a good crust, then turn the heat down to medium and continue cooking for a further 4 minutes on each side.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
