5.0 – 1 reviews • Main Dish
| Level: |
Easy |
| Total: |
3 hr 10 min |
| Prep: |
2 hr 30 min |
| Cook: |
40 min |
| Yield: |
4 to 8 servings |
Ingredients
- 1 cup chopped fresh mint
- 1/2 cup panko breadcrumbs or matzo meal
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic (1 minced, 1 whole)
- 2 teaspoons chopped fresh rosemary
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 8 center-cut lamb loin chops (about 8 ounces each and 1 1/2 inches thick)
- 1 pound cocktail tomatoes (such as Campari), halved
- 1 tablespoon sherry vinegar or lemon juice
- 3/4 teaspoon sugar
Instructions
- Combine 3/4 cup mint, the panko or matzo meal and 2 tablespoons olive oil in a medium bowl. Add the minced garlic, 1 teaspoon rosemary, the red pepper flakes and 1/2 teaspoon salt and mix until combined.
- Unroll the “tail” of each lamb chop (the long thin section folded around the chop). Season the lamb with salt, then press the crumb mixture under the tail section; roll up the tail around the filling and secure with kitchen twine. Put the chops on a plate, cover with plastic wrap and refrigerate 2 to 4 hours.
- Preheat the oven to 450 degrees F. Remove the lamb chops from the refrigerator 20 minutes before cooking. Make the tomato-mint jam: Toss the tomatoes, whole garlic clove, 1 tablespoon olive oil and the remaining 1 teaspoon rosemary on a rimmed baking sheet. Transfer to the oven and roast until the tomatoes are slightly charred, 15 to 20 minutes; let cool slightly, then transfer to a medium bowl. Add the vinegar and sugar and mash with a fork until somewhat smooth. Stir in the remaining 1/4 cup mint and season with salt.
- Heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil; sear the lamb chops until browned, about 3 minutes per side. Using tongs, turn the chops onto their sides and sear until the fat browns, about 2 minutes. Transfer to a rimmed baking sheet; roast in the oven until a thermometer inserted into the center registers 140 degrees F for medium rare, about 10 minutes. Let rest 5 minutes; remove the twine and serve with the tomato-mint jam.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
514 |
| Total Fat |
43 g |
| Saturated Fat |
16 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
2 g |
| Sugar |
3 g |
| Protein |
22 g |
| Cholesterol |
94 mg |
| Sodium |
548 mg |