Herb-Crusted Loin Lamb Chops with Tomato Mint Salad
The Lamb Cooperative
8 Australian loin lamb chops
1-2 tablespoons Dijon or coarse-grain mustard
½ 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
8-10 pitted green olives, sliced
¼ cup sliced fresh mint leaves
1 tablespoon wine vinegar
Salt and freshly ground
pepper to taste
Prepare the crust: Place all ingredients in a small blender (or coffee grinder in
small batches) and process to combine. Transfer to a plate.
Cover lamb chops with mustard. Place the chops on the crust mixture and press
firmly, coating both sides. Cover with plastic and refrigerate for 10 minutes to
set the crust.
Prepare the salad: Combine all ingredients and set aside.
Heat a nonstick or cast-iron skillet to medium and add enough oil to coat.
Add the chops and cook for 3-4 minutes on each side, or until cooked to taste
(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.