Lamb chops get a fresh flavor boost served over an herbed tomato and green bean salad in this stunning main course dish.
Prep: 45 mins
Cook: 1 hr
Yields: 4 servings
For the Lamb
8 American lamb loin chops, trimmed
2 tbspextra-virgin olive oil
1 tspfresh oregano leaves
Kosher salt and freshly ground pepper, to taste
For the Dressing
6 Roma tomatoes, halved
6 tbspplus 2 teaspoons extra-virgin olive oil
2 tbspaged sherry vinegar
2 tspdark brown sugar
1 tspwhole-grain mustard
Pinch crushed red pepper flakes
Coarse sea salt, to taste
For the Salad
1 tbspextra-virgin olive oil
24 sweet grape tomatoes, halved and seeds removed
1 1/2 cupsblanched French green beans, cut diagonally
1 cupdiced fresh mozzarella, patted dry
4 fresh basil leaves, cut in chiffonade
2 fresh pineapple mint leaves (spearmint can be substituted), cut in chiffonade
2 tbspwhite balsamic vinegar
1/4 tspvanilla powder (see Note)
1For the lamb: Season the lamb with oil, oregano, salt, and pepper. Let it sit for 15 minutes.
2Preheat the oven to 350°F. Heat a cast-iron pan to medium-high heat. Add the lamb chops and sear until caramelized, about 2 to 3 minutes on each side. Transfer the pan to the oven and roast until desired doneness, about 15 minutes for medium-rare. Remove from the oven and set aside.
3To make the dressing: Increase the oven temperature to 400°F. Toss the tomatoes in 2 teaspoons olive oil in an ovenproof dish or pan. Roast them in the oven until the skins start to char.
4Transfer the tomatoes and juices to a blender. Drizzle in 6 tablespoons olive oil while blending. Blend until smooth and then strain into a bowl. In another bowl whisk the vinegar, brown sugar, mustard, chili flakes, and sea salt together and then whisk in the strained tomato puree.
5For the salad: Heat 1 tablespoon olive oil in a sauté pan on high heat. Add the grape tomatoes, toss them for 1 minute, and then remove from the heat. Let the tomatoes sit for 1 minute to warm through.
6In a bowl, combine the grape tomatoes, green beans, mozzarella, basil, mint, vinegar, vanilla powder, and 2 tablespoons of the Roasted Tomato Dressing and toss well.
7To serve: Divide the salad among plates. Top each salad with two loin chops and drizzle remaining dressing over the top.
*Note: Vanilla powder is a form of vanilla extract; it’s essentially ground vanilla beans mixed with a little cornstarch. It’s available at some grocery stores and online.
Recipe and image provided by the American Lamb Board
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