Name: Spicy American Lamb Loin Chops with Tomatoes and Mint
Yield: 4 servings
Ingredients: 0.25 cup Extra-virgin olive oil; 4 Garlic, peeled & grated; 2 tsp Ground black pepper; 2 tsp Kosher salt; 1.50 tsp Red pepper flakes; 1 tsp Dried oregano; 6 American lamb loin chops ( about 2 lbs total weight) bone-in about 1 in thick; 1 tsp Ground sumac; 1 lb Medium tomatoes; 3 tbsp Chopped mint; 2 tbsp Extra-virgin olive oil; 1 tbsp Apple cider vinegar; Kosher salt

CategoryLamb Loin

Recipe provided by Nik Sharma (abrowntable.com), courtesy of the American Lamb Board (Spicy American lamb chops with tomatoes and mint | American Lamb).

Yields4 Servings

Lamb

0.25 cup Extra-virgin olive oil

4 Garlic, peeled & grated

2 tsp Ground black pepper

2 tsp Kosher salt

1.50 tsp Red pepper flakes

1 tsp Dried oregano

6 American lamb loin chops ( about 2 lbs total weight) bone-in about 1 in thick

1 tsp Ground sumac

Tomatoes

1 lb Medium tomatoes

3 tbsp Chopped mint

2 tbsp Extra-virgin olive oil

1 tbsp Apple cider vinegar

Kosher salt

In a small bowl mix 3 tablespoons of the olive oil, garlic, black pepper, salt, Aleppo, and oregano. Rub this mixture over the lamb chops, and leave covered in a medium bowl or plate for 1 hour in the refrigerator.

When ready to cook, preheat the oven at 400F.

Heat a cast iron or oven-proof skillet over high heat. Add the oil and swirl the pan to coat well. When the pan is hot, add the lamb chops, sear on each side for about 2 minutes, till they start to turn light brown. Transfer the skillet to the oven and cook till the lamb chops reach an internal temperature of 145F. Remove the chops from the pan and place them in a serving dish and cover with foil.

While the lamb rests, prepare the tomatoes. Place the tomatoes in a medium bowl. Add the mint. Add the olive oil and vinegar, season with salt and toss to coat well.

When ready to serve, sprinkle the sumac over the lamb chops and serve with the tomatoes.

Ingredients