Herb-Crusted Lamb Loin Chops
with Tomato Mint Salad
8 Australian lamb loin chops
1-2 tablespoons Dijon or
TOMATO MINT SALAD
1/2 cup fresh bread crumbs or
1 pint cherry tomatoes, halved
8-10 pitted green olives, sliced
1/4 cup sliced fresh mint leaves
1 tablespoon wine vinegar
Salt and freshly ground pepper
4 large leaves fresh basil
1 tablespoon grated
1 tablespoon pine nuts, optional
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.
Serve with the salad and lemon wedges. A green salad and the rest of the
baguette are the perfect match for this dish. Makes 4 servings.