LAMB LOIN
CHOPS
an elegant and tender cut of meat for an entree to serve to the elite
serves 2
4 Lamb Loin Chops
Kosher salt and pepper to taste
Dijon mustard
Olive Oil
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh parsley, finely chopped
2 sprigs fresh rosemary for garnish
10 fresh green beans
1 small garlic clove sliced
2 teaspoons pine nuts, toasted
1 teaspoon Extra Virgin Olive Oil
2 potato rose garnishes
2 tomato garnishes
2 parsley leaves garnish
Pre-heat oven to 375° degrees F.
In a small bowl, combine thyme, oregano, rosemary and parsley; set aside.
Score the fat sides of the lamb loins to prevent curling and season with salt
and pepper. In a medium sized frying pan over medium high heat, saute lamb
loins in olive oil on both sides to sear. (This can be done ahead of time and
finished later).
Place loins in a shallow pan and roast in the oven for 10 minutes; remove from
oven. Coat lamb loins generously with Dijon mustard. Apply herb mixture
to loins and return chops to the oven and bake for an additional 2 minutes,
or according to your preference. Remove from oven.
In the meantime, steam the green beans to an al dente stage, remove from heat,
drain. Toast the pine nuts in a dry skillet on medium heat, add the olive oil
and the garlic, saute until color appears (do not burn). Remove from heat,
add the beans and toss in the oil with the garlic and nuts and serve.
Wine recommendation: Cabernet Sauvignon; Merlot |
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