herb crusted lamb loin chops w/ tomato mint salad
Serve with the salad and lemon wedges. A green salad and the rest of the baguette are the perfect match for this dish
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prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 - australian lamb loin chops
- 1 tablespoon dijon or coarse-grain mustard
- - olive oil
- - lemon wedges
- HERB CRUST:
- 1/2 cup fresh bread crumbs or diced baguette
- 4 large fresh basil leaves
- 1 tablespoon grated parmesan cheese
- 1 tablespoon pine nuts, optional
- TOMATO MINT SALAD:
- 1 pint cherry tomatoes, halved
- 8 - pitted green olives, sliced
- 1/4 cup sliced fresh mint leaves
- 1 tablespoon wine vinegar
- - salt and freshly ground pepper, to taste
How To Make herb crusted lamb loin chops w/ tomato mint salad
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Step 1Place the crust ingredients in a small blender (or coffee grinder in small batches) and process to combine.
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Step 2Cover the chops with Dijon mustard.
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Step 3Tip crust ingredients onto a plate and press chops firmly onto mixture to coat both sides.
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Step 4Cover with plastic and refrigerate for 10 minutes to set crust.
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Step 5Combine salad ingredients and set aside.
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Step 6Heat a nonstick or cast-iron pan to medium and add enough oil to coat.
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Step 7Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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