We've found that many of our customers aren't familiar with cooking lamb. This is an easy recipe to familiarize yourself with this often overlooked option and gain an appreciation for this incredibly flavorful cut.
4 lamb loin chops (1" thick)
1 Tbsp of Dijon mustard
2 cloves of garlic
2 Tbsp of olive oil
1 tsp fresh rosemary
1 tsp salt
1 tsp pepper
Let lamb loin chops come to room temp. (about 30 minutes to 1 hour).
In a mortar and pestle, mix together 2 cloves of garlic, 1 Tbsp of olive oil, 1 Tbsp of dijon mustard, 1 tsp of salt, 1 tsp of pepper, and 2 tsp of fresh rosemary. Mix until a paste forms. (*if not using a mortar and pestle, mince garlic as small as possible or use a microplane to grate garlic clove into mixture to avoid larger pieces of minced garlic so it does not burn when searing the chops).
Pat loin chops dry with a paper towel.
Thoroughly coat lamb loin chops in dijon, garlic, rosemary, olive oil mixture.
Add 1 Tbsp of olive oil to a cask iron skillet. Heat pan over Med-high heat, add lamb chops to hot pan and cook on each side for about 3-4 minutes. Hold and sear the edges of the chop for about 2 minutes each side (until golden brown and until the fatty side is rendered down).
Cook until 145 degrees for medium rare or 165 for well done.
Rest chops for 5-7 minutes.
Serve with a squeeze of fresh lemon.