Herb Crusted Lamb Loin Chops w/ Tomato Mint Salad

Herb Crusted Lamb Loin Chops W/ Tomato Mint Salad Recipe

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Vicki Butts (lazyme)


Serve with the salad and lemon wedges. A green salad and the rest of the baguette are the perfect match for this dish


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 8
    australian lamb loin chops
  • 1 Tbsp
    dijon or coarse-grain mustard
  • ·
    olive oil
  • ·
    lemon wedges

  • 1/2 c
    fresh bread crumbs or diced baguette
  • 4 large
    fresh basil leaves
  • 1 Tbsp
    grated parmesan cheese
  • 1 Tbsp
    pine nuts, optional

  • 1 pt
    cherry tomatoes, halved
  • 8
    pitted green olives, sliced
  • 1/4 c
    sliced fresh mint leaves
  • 1 Tbsp
    wine vinegar
  • ·
    salt and freshly ground pepper, to taste

How to Make Herb Crusted Lamb Loin Chops w/ Tomato Mint Salad


  1. Place the crust ingredients in a small blender (or coffee grinder in small batches) and process to combine.
  2. Cover the chops with Dijon mustard.
  3. Tip crust ingredients onto a plate and press chops firmly onto mixture to coat both sides.
  4. Cover with plastic and refrigerate for 10 minutes to set crust.
  5. Combine salad ingredients and set aside.
  6. Heat a nonstick or cast-iron pan to medium and add enough oil to coat.
  7. 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.

Printable Recipe Card

About Herb Crusted Lamb Loin Chops w/ Tomato Mint Salad

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Australian

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