cut of meat is an excellent choice for a dinner party entree roasted to
perfection. As a young child my parents did not have much, we had some
not-so-good meals, they did the best they could. I can vividly remember
having mutton.... it was an older animal. If you have ever had mutton, I
doubt you will forget the taste. In my opinion it is not good at
all. When I got older I was persuaded to try
this young cut of meat, to my surprise it is delicious, not even close to the taste of mutton!
Lamb Loin Chops
Source: recipe and
by Peggy Bucholz www.finedinings.com
Recipe Type: meat, mustard, herbs
Prep Time: 15 min
Total Time:15 min
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
2 sprigs rosemary for garnish
Preheat oven to 375 degrees F.
In a small bowl combine fresh thyme, oregano, rosemary and parsley; set aside.
Score fat side of meat
to prevent curling; season with salt and
pepper. Sear both sides in an ovenproof skillet with oil over medium high heat.
Can be done ahead and finished just before serving.
Roast in oven for 10 minutes. Remove and coat both sides generously with Dijon mustard and fresh herbs pressing to
adhere. Put back in the oven and roast for an additional 2 minutes.
Garnish with fresh rosemary sprigs and
serve with fresh steamed green beans and a Potato
Rose Garnish, they can be made in advance.
recommendation: Merlot, Cabernet|