PAN FRIED LAMB LOIN CHOPS WITH TOMATO AND MOZZARELLA SALAD

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 8 Australian lamb loin chops, trimmed
  • salt and freshly ground pepper
  • oregano leaves
  • olive oil
  • SALAD
  • 1 pound cherry or grape tomatoes, halved
  • 1 cup diced fresh mozzarella (try the buffalo milk variety for a real treat)
  • 4 radishes, very finely sliced
  • 6 leaves fresh basil, torn
  • TOMATO MUSTARD DRESSING
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon wholegrain mustard

Directions

  • Grill 3-4 tomatoes until just soft and place in a blender with 2 tablespoons of olive oil, 1 tablespoon sherry vinegar and mustard.
  • Pulse to combine.
  • Set aside.
  • In large bowl, combine tomatoes, cheese, radishes, and basil.
  • Toss with remaining oil and vinegar.
  • Season to taste and set aside.
  • Brush chops generously with oil and season to taste.
  • Cook over medium to high heat on a barbecue or grill for 2-3 minutes each side for medium rare, or until cooked as desired.
  • Serve chops with the salad and drizzle with tomato mustard dressing

Notes

Categories: Broil/Grill  Lamb/Sheep  Main Dish 
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