I find myself turning more and more to lamb. But my choice has always been Australian or New Zealand lamb over domestic lamb. It just tastes better to me. My latest favorite is Lamb Loin Chops with another favorite dish, White Cannellini Beans, Spinach, Rosemary, Garlic and Lemon. Both are simple and ideal for a weeknight supper.
Ingredients
- 5-6 whole lamb loin chops
- kosher salt and freshly ground black pepper
- 2 tbsp Spice Rub for Lamb
- drizzle of olive oil
- 1 recipe White Cannellini Beans, Spinach, Rosemary, Garlic and Lemon
- leaves from 2-3 sprigs fresh parsley
Instructions
Gather all ingredients before starting recipe.
- Prepare cannellini beans and set aside until ready to serve.
- Season 5-6 whole lamb loin chops with kosher salt and freshly ground black pepper and liberally sprinkle with 2 tbsp Spice Rub for Lamb. Set aside for 1 hour before ready to cook.
- Heat a medium skillet over medium high heat for 4-5 minutes. Add a drizzle of olive oil and when it starts to shimmer add the loin chops. Set your timer to 3 minutes.
- When the chops are golden brown, turn and sear the second side for another 2-3 minutes.
- Top with leaves from 2-3 sprigs fresh parsley as garnish.
- Serve with Cannellini Beans.
