- 8 lamb loin chops
For the Dijon Herb Paste
- 2 tablespoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 2 teaspoons dried Herbes de Provence
- generous pinch salt
- several grinds black pepper
Preheat oven to 425°F.
Line a baking dish with parchment paper and arrange chops in a single layer, leaving space between them.
Season chops lightly with salt and freshly ground black pepper.
Combine all Dijon Herb Paste ingredients in a small bowl, stirring into a uniform paste.
Spoon 1/8 herb paste on to each chop and spread to coat the top evenly.
Bake until internal temperature of the lamb reads 140°F (about 15 minutes).
Remove from oven and tent with foil 5 minutes. Serve.
Recipe Cred: Pinch and Swirl