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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