You are here

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
  Lemon wedges 6
  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
  Salt To Taste
  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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (17 votes)
Herb Crust Lamb Loin Chops With Tomato Mint Salad Recipe