I’ve been looking at these loin chops at my store for months. They are adorable ~ like little T-bones. This recipe is very easy and simple and scrumptious!
1.5 lbs lamb loin chops (5-6)
1T red wine vinegar
juice of one lemon
1 tsp sea salt
3T avocado oil
1-2 sprigs rosemary
1T butter, organic and unsalted
20 oz organic diced tomatoes
2-3 cloves of garlic, minced
8 oz button mushrooms (or any variety)
3 sage leaves, finely chopped
salt and pepper to taste
1T fresh thyme (garnish)
In a gallon Ziploc bag, combine marinade ingredients. Add lamb. Remove as much air as possible and refrigerate for 30 minutes.
In a large skillet, melt butter on medium-high heat. Add lamb loin chops (discard marinade).
Cook both sides of lamb evenly until desired doneness (I took mine up at 135 degree internal temp). Set aside to rest.
In the same pan, add tomatoes and mushrooms, scraping brown bits of the pan to add to the flavor. Cook on medium for about 3 minutes. Add garlic, sage, salt and pepper. Bring to boil and then simmer for about 5 minutes.
Add tomato mixture to a bowl. Arrange chops on top. Garnish with fresh thyme.