One of the many things I love about US Wellness Meats is that I always have a pretty wide variety of grass-fed and pastured meat, poultry, etc. ready to defrost and cook. Not to mention, grass-fed lamb loin chops are not necessarily something I’d find in my local grocery store. But on US Wellness Meats, there is so many amazing options that I always try and get something new that I’ve never tried before.
While this dish may look fancy, it was actually pretty simple. Our kitchen is normally pretty stocked with a lot of these ingredients (mustard, olive oil, vinegar, etc.) and we just so happened to have some tarragon leftover from the zucchini with bolognese we had a few nights ago.
This just goes to show that you can make flavorful, rich and “extravagant” food with only a few ingredients and minimal effort.
- Lamb Chops:
- 4 lamb loin chops (about 4-6 ounces each) from US Wellness Meats
- 1 tsp coarsely ground black pepper
- 1 tsp salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh tarragon, ground, for garnish
- ⅓ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 3 tablespoons dijon mustard
- 2-3 tablespoons fresh tarragon, minced
- ⅛ tsp white pepper, ground
- Preheat oven to 375.
- Cover lamb chops with pepper and salt on both sides.
- Heat oil in pan until hot and sear lamb chops, about 3 minutes each side or until browned. (Top, bottom and each side).
- Remove from heat and place lamb chops on parchment lined baking sheet.
- Bake lamb chops in oven for about 8 minutes for a medium cooked chopped. Oven times vary so if you're unsure, check it at 6 minutes.
- Remove from oven and set aside.
- Combine all sauce ingredients in a sauce pan or double boiler.
- Whisk well until sauce is well combined and warm.
- Place lamb chops over sauce and serve.