For the Lamb
For the Dressing
For the Salad
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