pesto-crumbed lamb loin chops

with tomato-mint salad recipe

Recipe Serves 4

AUSTRALIAN LAMB

• 8 Australian lamb loin chops
• 1-2 tablespoons Dijon or grainy mustard
• olive oil, for cooking

PESTO BREADCRUMBS

• ½ cup fresh breadcrumbs or diced baguette
• 4 large leaves fresh basil
• 1 tablespoon Parmesan cheese
• 1 tablespoon pine nuts, optional

TOMATO-MINT SALAD

• 1 pint container cherry tomatoes, halved
• 8-10 pitted green olives, sliced
• ¼ cup fresh mint leaves, sliced
• 1 tablespoon wine vinegar
• salt and freshly ground pepper, to taste

OPTIONAL, TO SERVE

• remaining baguette from pesto crumb
• green salad
• lemon wedges

1. Trim the lamb chops. Brush with mustard. Place the pesto breadcrumb ingredients in a small blender (or coffee grinder in small batches), and process to combine. Tip onto a plate and press chops firmly onto mixture to coat both sides. Cover with plastic and refrigerate for 10 minutes to set pesto breadcrumbs.
2. Combine salad ingredients and set aside.
3. Heat a nonstick or cast-iron pan to medium and add enough oil to coat base. Add chops and cook for 3-4 minutes on each side, until cooked as desired and crust is crisp and browned.
4. Serve with the salad and lemon wedges. A green salad and the rest of the baguette are the perfect match for this dish.

TIP: Some people associate lamb with rich, comforting stews and roasted legs. This dish illustrates that lamb is also perfect for summer grills and salads.

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