Lamb Recipes

Lamb Loin Chops

• 1.5 T. olive oil
• 3 large shallots, chopped (around 1/2 cup)
• Salt and fresh ground black pepper to taste
• 3 T. balsamic vinegar
• 1/2 cup pulverized fresh bread crumbs
• 1.5 T. chopped fresh thyme leaves or 2 tsp. dried thyme, crumbled
• 1 rack of lamb ( 7-8 ribs), frenched, at room temperature and trimmed of fat
• 1 T. vegetable oil
• 1 tsp. Dijon mustard

1. Preheat oven to 400 degrees.
2. In a small skillet, add oil to pan and heat to medium. Cook shallots with salt and pepper, stirring until golden brown, around 5 minutes. Add vinegar and boil until liquid has evaporated.
3. Remove skillet from heat and stir in breadcrumbs and thyme. Season with salt and pepper to taste.
4. Season lamb with salt and pepper. Heat vegetable oil in a sauté pan and sear lamb on all sides. Place lamb rib side down on a small roasting pan.
5. Spread mustard on the meat side and pat the crumb mixture on top, coat it evenly.
6. Roast lamb in middle of oven. It will be cooked to medium-rare when meat thermometer reaches 120 degrees or around 25-30 minutes.
7. When finished, place lamb on the cutting board and let stand for 5-10 minutes. Slice lamb into chops.

Serves 2-3