Lamb Loin Chops w/ Mediterranean Stuffing & Rosemary-Spiked Tomatoes
- 8 thick-cut lamb loin chops
- 8 sprigs of rosemary, trimmed to 5”
- 1 cup crust-less Italian-style bread, cut into small cubes
- ½ cup pecorino or Parmesan cheese, finely grated
- 1/3 cup currants
- 1/3 cup pine nuts, lightly toasted and roughly chopped
- 2 eggs
- 2 garlic cloves, finely chopped
- Salt and freshly ground pepper
- 2 teaspoons olive oil
- ½ cup balsamic vinegar
- 2 teaspoons powdered sugar
- Fresh baby green leaves to serve
- 8 ounces medium-size cherry tomatoes, halved
- Prepare the rosemary sprigs by removing leaves from the woody half of each stem. Finely chop 1 tablespoon of the removed leaves and reserve.
- To prepare the stuffing, combine the bread, cheese, currants, pine nuts, eggs, garlic and reserved chopped rosemary. Season with salt and pepper to taste.
- Divide the stuffing mix into 8 balls.
- Cut a pocket into the side of each chop, being careful not to cut all the way through the meat. Insert a small ball of stuffing into the pocket.
- Prepare the spiked tomatoes by threading the tomato halves onto the rosemary sprigs.
- Preheat the oven to 350°F.
- Heat the oil in an oven-proof frying pan and cook the chops for 3 minutes on each side.
- Reduce the heat, add the prepared tomatoes, and cook for another 3 to 5 minutes.
- Place the pan into the oven for 5-10 minutes.
- Remove pan from oven. Place chops on a platter.
- Mix the balsamic vinegar and sugar together and deglaze the pan, simmering to reduce by half.
- Serve the chops drizzled with the vinegar glaze with the rosemary-spiked tomatoes.
Source: Courtesy of True Aussie Beef & Lamb