Saturday, February 8, 2014

Rosemary and Oregano-Spiced Lamb Loin Chops with Herb-Roasted Cherry Tomatoes from Chef Eric Crowley

Here is another tempting recipe from Chef Eric Crowley of Culinary Classroom that would be absolutely Valentine's Day!
perfect for

Rosemary and Oregano-Spiced Lamb Loin Chops with Herb-Roasted Cherry Tomatoes 
Yield: 4 Servings 
  • Lamb Loin Chops or Rib Chops, 8 each 
  • Vegetable Oil, 2 Tablespoons 
  • Cherry tomatoes, halved, 16 each 
  • Garlic Cloves, crushed, 3-4 cloves 
  • Juniper Berries, crushed, 4 each 
  • Oregano, chopped, 2 teaspoons 
  • Rosemary, chopped, 2 teaspoons 
  • Salt and Pepper, to taste
  • Aluminum foil 
Method
1. Preheat an oven to 325 degrees. While the oven is getting hot, heat the oil in a skillet until very hot. Season the lamb with salt and pepper. Brown the chops on both sides.
2. Remove the lamb and place two chops each on a large piece of aluminum foil. Add the tomatoes, garlic and herbs. Season with salt and pepper. Fold up the foil to make four tightly sealed packages. Transfer the packages to a baking sheet.
3. Bake for about 20 minutes, or until the meat is medium rare.
4. Carefully open the packages and serve with juices over fresh pasta.

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