Wednesday, May 2, 2012

Balsamic and Mustard Spiked Lamb Loin Chops

It happened again. I saw lamb at the store and! It’s getting a bit ridiculous I know. But lamb is sooooooooooooo good! I can’t resist! This time it was a beautiful package of lamb loin chops…petite, easy to marinate and a fast cook. I soaked mine in a mixture of sweet balsamic, salty and tangy grain mustard and the umami goodness of Worcester sauce along with some fresh rosemary and olive oil. They were tender and succulent and burst with flavor. Paired with sautéed kale spiked with bacon (BACON!), shallot and a touch of red pepper flakes (with a dash of lemon juice), this was a weeknight knock out of the park meal.

Balsamic and Mustard Spiked Lamb Loin Chops
A Girl and Her Kitchen

3 tbsp balsamic vinegar
2 tsp whole grain mustard
2 tsp Worcester sauce
Pinch of salt and pepper
1 tbsp olive oil
Big pinch of chopped fresh (or dried) rosemary

Mix the ingredients in a big bowl with a whisk. Add the lamb and stir to coat. Let sit at room temperature for 20-30 minutes.
Heat 1 tbsp vegetable oil in a cast iron pan to medium-high heat. Add the chops, letting excess marinade drip off before adding to pan, and cook 3-5 minutes per side (4 minutes a side will give you medium rare). Don’t worry about any blackened outsides…that’s the marinade getting awesome!

Let cool under a tinfoil tent for 5 minutes and serve with your favorite side. (Bacon spiked kale is my favorite….hell, bacon spiked anything rocks!)

 Cook's note: alternatively, you could broil the chops about 3 or 4 minutes per side.

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