These chops are so rich that I usually just serve them with a vegetable and often skip the starch. But if you’re serving them for a dinner party, they’re wonderful with smashed red potatoes or creamy mashed potatoes.
- 8 lamb loin chops
- 2 tablespoonsDijon mustard
- 2 tablespoonsextra virgin olive oil
- 2 cloves garlic minced
- 2 teaspoonsdried 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: a pinch and swirl