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