- Preheat an oven to 500 degrees. Lightly oil a shallow roasting pan.
- Rub both sides of each chop with pepper and place in the prepared roasting pan. Slather about 1 teaspoon mustard on one side of each chop and bring to room temperature, 10 to 15 minutes.
- Roast, mustard-side up, until the chops are browned on top, about 5 minutes. Turn the chops over and slather about 1 teaspoon mustard on the other side. Continue to roast until the meat is lightly springy when pressed with a finger for rare to medium-rare doneness, about 5 minutes more or until done to your liking. The roasting time will depend upon the thickness of the chops and personal preference.
- Divide the chops among warmed individual plates, placing 2 chops on each plate. Garnish with parsley sprigs and serve immediately.
- This recipe yields 4 servings.
- Comments: This recipe is for the person who loves good food but has little time to cook. The succulent, tender loin lamb chops roast in only 10 minutes. Serve with quick-cooking couscous laced with toasted pine nuts.
Notes:
Recipe adapted from Williams-Sonoma Lifestyles Series, Everyday Roasting, by Janeen Sarlin (Time-Life Books, 1998) |
