|Roasted Lamb Loin Chops with Mustard-Herb Crust and Lemon Chive Roasted Vegetables|
Whatever is in the air Spring won't let me stay in this condo any longer! I must get out and breathe the air deeply again!!! I will head along the greenway to exchange my funds for my weekend in Seattle. As always I will have my camera in tow to capture the day and I will dream of exciting adventures to come. For anyone who follows me on Facebook you will know that I won a sponsorship from Canadian Beef to attend the Eat,Write, Retreat event in Washington D.C in May!!!!I can't wait to tell you all about it!!!
For Easter celebrations we served succulent local lamb chops from Vale Farms in Lumby, British Columbia. The crunchy, sweet-and-savory breadcrumb crust is a delicious contrast to the tender, rosy-red meat of these tiny morsels. We served it with a light and refreshing roasted potato and asparagus side whose slight citrusy notes complimented the dish. If you are looking to feed a small group this is the menu for you.
**Roasted Lamb Loin Chops with Mustard-Herb Crust**
- 1 dozen lamb loin chops, bones attached
- 3 tablespoons extra-virgin olive oil
- 2 medium cloves garlic, chopped
- 2 teaspoons chopped fresh rosemary
- 1/2 cup chopped scallions (white and light-green parts only; from about 8 scallions)
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 cup Panko bread crumbs
- 1 tablespoon Dijon mustard
- 2 teaspoon honey
3. Pat the lamb loins dry and season with salt and pepper.
**Lemon Chive Roasted Vegetables**
- 1 1/2 pounds small red potatoes, halved
- 1 1/2 pounds small fingerling potatoes, halved
- 1 lb asparagus, trimmed
- 2 medium Vidalia or other sweet onions, each cut into 8 wedges
- 1 tablespoon olive oil
- Cooking spray
- 2 tablespoons chopped fresh chives
- 1 1/2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Serves 4 - 6
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