Servings: 4
INGREDIENTS
8 American Lamb loin chops, trimmed
2 tablespoons extra virgin olive oil
1 teaspoon oregano leaves
Kosher salt and freshly ground pepper to taste
Roasted Tomato Dressing:
6 Roma tomatoes, halved
2 teaspoons olive oil
6 tablespoons olive oil
2 tablespoons aged sherry vinegar
2 teaspoons dark brown sugar
1 teaspoon whole grain mustard
Pinch of crushed red pepper flakes
Coarse sea salt to taste
Salad:
1 tablespoon olive oil
24 sweet grape tomatoes, halved, seeds removed
1-1/2 cups blanched French green beans, cut on a bias
1 cup diced fresh mozzarella, patted dry
4 leaves fresh basil chiffonade
2 leaves pineapple mint or regular mint chiffonade
2 tablespoons white balsamic vinegar
1/4 teaspoon vanilla powder
DIRECTIONS
METHOD:
Season lamb with oil, oregano, salt and pepper. Let sit for 15 minutes. Heat a cast iron pan to medium-high heat. Add chops; sear until caramelized, about 2 to 3 minutes on each side. Finish in 350°F oven until desired doneness; place on a rack and reserve.
For Roasted Tomato Dressing: Toss tomatoes in 2 teaspoons olive oil; roast at 400°F until skins start to char. Place tomatoes and juices in a blender. Drizzle in 6 tablespoons olive oil while blending. Blend until smooth; strain. Whisk in vinegar, brown sugar, mustard, pepper flakes and sea salt; whisk in the strained tomato puree.
American Lamb Loin Chops with Spiced French Bean, Tomato and Mozzarella Salad
For Salad: In a sauté pan on high head, add oil. Add tomatoes, toss for 1 minute, remove from heat; let sit for 1 minute to warm tomatoes through. In a bowl, combine tomatoes, green beans, mozzarella, basil, mint, vinegar, vanilla powder and 2 tablespoons of the Roasted Tomato Dressing; toss well.
To Serve: Place salad on plates. Top with loin chops. Drizzle dressing over all.
Recipe and image provided by the American Lamb Board