I cooked lamb loin chops for dinner. The recipe was an adaptation of Julia Child’s recipe for rack of lamb. The lamb loin chops were coated with a thick slurry of Dijon mustard, olive oil, smashed and diced fresh garlic, and dry thyme and salt. They were seared in the oven at 500F for ten minutes, and then sprinkled with Panko and given a drizzle of melted butter and put back in the oven to roast at 400F for 15 minutes. I served them with the remainder of the heavenly red currant and wine sauce that I made for the beef a couple of days ago, a Greek salad, and a piece of Portuguese water bread.
It was delish, as Rachel Ray might say. Recommended as an indulgence.
