Lamb Loin Chops Roasted to Perfection
with Dijon Mustard, Fresh Thyme, Oregano, Rosemary and Parsley
Lamb loin chops are the leanest, tenderest, most expensive
of all lamb cuts, an excellent choice
for a dinner party entree when 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... an older animal. If you have ever
had mutton, I doubt you will ever 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!
Recipe Type: meat, mustard, herbs, lamb loin chops,
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 quickly
on a grill or under a broiler or in an ovenproof skillet with EVOO oil over medium high
heat to obtain a great crust and juicy center.
Grill or broil or roast in oven for 10 minutes according to the size of meat. Remove and coat both sides generously with Dijon mustard
then apply the fresh herbs pressing to adhere. Put back on the heat for an additional 2 minutes.
Garnish with fresh rosemary sprigs and
serve with fresh steamed green beans and a Potato
Rose Garnish which can be made in advance.
recommendation: Merlot, Cabernet|