|
Lamb Loin Chops
with Mustard and Herbs
recipe and
photograph by www.finedinings.com
serves 2
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh parsley, finely chopped
4 Lamb Loin Chops
Kosher salt and pepper to taste
1 tablespoon extra-virgin Olive Oil
Dijon mustard
2 sprigs fresh rosemary for garnish
In a small bowl combine fresh thyme, oregano,
rosemary and parsley; set aside.
Score fat side of lamb chops to prevent curling; season with salt and
pepper. Sear both sides in an oiled ovenproof skillet over medium high heat. This can be done ahead and finished just before
serving.
Roast in oven at 375° for 10 minutes, coat each lamb
chop generously with mustard and fresh herbs pressing to adhere; roast for 2 more minutes. Garnish with fresh rosemary and serve.
Wine recommendation: Cabernet Sauvignon; Merlot
Be sure to see my
Rack of Lamb recipe
and photograph
see
more of my
meat entrees
for special dinner parties... all with
photographs.
| 