Lamb Loin Chops
with Dijon Mustard and Herbs

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Tender young 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

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Lamb Loin Chops 
Source:  recipe and photograph created by Peggy Bucholz

Recipe Type: meat, mustard, herbs

Prep Time: 15 min

Total Time:15 min
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


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.

Wine recommendation: Merlot, Cabernet

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