Herb Crust Lamb Loin Chops With Tomato Mint Salad
|Australian lamb loin chops||8|
|Dijon mustard/Coarse-grain mustard||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Fresh bread crumbs/Diced baguette||1⁄2 Cup (8 tbs)|
|Fresh basil leaves||4 Large|
|Grated parmesan cheese||1 Tablespoon|
|Pine nuts||1 Tablespoon|
|Cherry tomatoes||1 Pint, halved|
|Green olives||10 , pitted|
|Sliced mint leaves||1⁄4 Cup (4 tbs), sliced (Use Fresh Ones)|
|Wine vinegar||1 Tablespoon|
|Freshly ground pepper||To Taste|
1. Place the crust ingredients in a small blender (or coffee grinder in small batches) and process to combine. Cover the chops with Dijon mustard. Tip crust ingredients onto a plate and press chops firmly onto mixture to coat both sides. Cover with plastic and refrigerate for 10 minutes to set crust.
2. Combine salad ingredients and set aside.
3. Heat a nonstick or cast-iron pan to medium and add enough oil to coat. Add chops and cook for 3-4 minutes on each side, or until cooked as desired (suggested internal temperature of 145°F) and the crust is crisp and browned.