american lamb loin chops with spiced french bean tomato and mozzarella salad
american lamb loin chops with spiced french bean tomato and mozzarella salad
american lamb loin chops with spiced french bean tomato and mozzarella salad

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 hrs
  • 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


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