lamb loin chops

with garlic-provençale sauce recipe

Recipe Serves 4

AUSTRALIAN LAMB

• 8 Australian lamb loin chops, 1 ¼ inch thick

SPICED OIL BLEND

• 1 teaspoon rosemary, dry, crushed
• 1 teaspoon thyme, dry, crushed
• ½ teaspoon oregano, dry, crushed
• 1 teaspoon marjoram, dry, crushed
• ½ teaspoon black pepper
• ¾ teaspoon salt
• 6 tablespoons olive oil

GARLIC-PROVENÇALE SAUCE

• 2 tablespoons olive oil
• 3 cloves garlic, crushed
• 1 cup dry sherry
• 1 tablespoon butter
• 2 tablespoons fresh mint, chopped

1. Combine spiced oil blend in small bowl and coat chops with it.
2. Heat 2 tablespoons olive oil in frying pan and brown chops on both sides for 3-4 minutes.
3. Remove chops from pan and discard the fat. Add crushed garlic to the pan and sauté quickly. Add sherry to deglaze pan and simmer until reduced by half.
4. Add butter and chopped mint. Return chops to pan. Coat with sauce and serve.

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