American Lamb Loin Chops with Spiced French Bean, Tomato, and Mozzarella Salad


February 10, 2016

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 tbsp extra-virgin olive oil

1 tsp fresh oregano leaves

Kosher salt and freshly ground pepper, to taste

For the Dressing

6 Roma tomatoes, halved

6 tbsp plus 2 teaspoons extra-virgin olive oil

2 tbsp aged sherry vinegar

2 tsp dark brown sugar

1 tsp whole-grain mustard

Pinch crushed red pepper flakes

Coarse sea salt, to taste

For the Salad

1 tbsp extra-virgin olive oil

24 sweet grape tomatoes, halved and seeds removed

1 1/2 cups blanched French green beans, cut diagonally

1 cup diced fresh mozzarella, patted dry

4 fresh basil leaves, cut in chiffonade

2 fresh pineapple mint leaves (spearmint can be substituted), cut in chiffonade

2 tbsp white balsamic vinegar

1/4 tsp vanilla 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