Lamb Loin Chops
with Mustard and Herbs Recipe



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Lamb Loin Chops|







When you need a quick, easy, delicious elegant tasting meat entree, this is it.  
These are young, tender, juicy thick lamb loin chops when cooked properly to medium rare, they are outstanding.

When I was a child, my parents did not have much money and budgeted to make ends meet like so many families in those days.  
Occasionally we had lamb...   I hated lamb!  It tasted terrible in my opinion.  
When I got older I found out there is a big difference in the lamb we purchase...   that is, if lamb is over two years old it is actually called Mutton, 
the meat is tough if not cooked properly, I even remember a distinct unpleasant aroma.  
When I reluctantly tasted the meat from a young lamb, i.e. leg of lamb, rack of lamb, lamb loin chops, etc., 
what a difference! there was no comparison! 
Now I love Lamb!!!!

Serve this with fresh green beans, toasted almonds and sliced garlic...   Yum!

You have got to try the Sauce Recipe I created to go with this delicious lamb..

See my easy gourmet side dishes ideas with photographs for Dinner Parties

see more recipes like this one at
Main Entree Recipes and photograph

Lamb Loin Chops with Mustard and Herbs
Source:  recipe and photograph created by www.finedinings.com



serves 2

1 teaspoon thyme, finely chopped
1 teaspoon oregano, finely chopped
1 teaspoon rosemary, finely chopped
1 teaspoon parsley, finely chopped
4 Lamb Loin Chops
Kosher salt and pepper to taste
1 tablespoon extra-virgin Olive Oil
Dijon mustard
2 sprigs rosemary for garnish

In a small bowl combine fresh thyme, oregano, rosemary and parsley; set aside.

Score fat side of lamb loin chops to prevent curling; season with salt and pepper.  Sear both sides of lamb chops in an ovenproof skillet with 1 tablespoon olive oil over medium high heat.
Can be done ahead and finished just before serving.

Roast lamb loin chops in oven at 375° for 10 minutes.  Remove from oven and coat each chop on both sides generously with Dijon mustard and fresh herbs pressing to adhere to the lamb.  Roast for 2 minutes more.

Garnish
with fresh rosemary sprigs and serve with fresh steamed green beans and a Potato Rose Garnish,
they can be made in advance.  

Wine recommendation: Cabernet Sauvignon; Merlot





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Recipe and Photograph created by Peggy Bucholz, Fine Dining Gourmet Recipes
All Rights Reserved
established 2001 www.finedinings.com