This recipe serves 2.
2 tbsp. olive oil
2 cloves garlic (diced)
1 tsp. fresh rosemary (chopped)
1/4 cup green onions (chopped)
salt and pepper
1/2 tbsp. fresh mint (chopped)
1/2 tbsp. fresh parsley (chopped)
1lb lamb loin chops
1/4 cup breadcrumbs
2 tbsp. Ty Caton Honey Truffle Dijon Mustard
Start by heating the oil in a pan over a medium high heat. Once warmed through, add the garlic and rosemary and sauté for about 20 seconds. Add the onions and continue to cook for around 1 – 2 minutes until they begin to soften. Next add the mint and parsley and cook for another few seconds. Remove from the heat and transfer the mixture to a large bowl.
Begin preparing the lamb by patting the chops dry and seasoning with salt and pepper. Sear over a high heat for approximately 2 minutes per side until nicely browned. Remove from the heat and leave to one side to allow to cool. Stir the breadcrumbs and mustard into the mixture of onions and herbs and season to taste with salt and pepper. Evenly coat the chops with the mixture and grill on a medium-low setting until the thickest part of the meat registers 125°F for medium rare, approx. 15-20 minutes, or 130°F for medium, approx. 20-25 minutes.
Serve with seasonal squash, roast potatoes and a glass of Ty’s Red.