Lamb fan? Us too — Australian lamb whenever we can find it. Aussie lamb is all-natural, grass-fed and just generally happy. Served as grilled juicy chops, a tender roast or your own special creation, Australian lamb is a nutrient-packed protein source available at many major supermarkets. Seek out this meaty treat and get cooking!
“Lamb is a core element in ethnic cooking traditions from the Middle East to the Mediterranean, so the inspiration for each of these dishes stems from its cooking heritage, but they have been updated to appeal to modern palates and modern cooks who have limited time to spend in the kitchen,” says Meat & Livestock Australia’s Catherine Goulding. “Aussie lamb loin chops with Mediterranean stuffing are a great way to elevate a midweek meal or suitably impress your guests at your next dinner party or holiday celebration. These tasty little T-bones mean you spend more time with your guests and less time at the stove.”
- 8 thick-cut Australian lamb loin chops
- 8 sprigs of rosemary, trimmed to 5 inches
- 1 cup Italian-style bread, cut into small cubes
- 1/2 cup pecorino or parmesan cheese, finely grated
- 1/2 cup currants
- 1/2 cup pine nuts, lightly toasted and roughly chopped
- 2 eggs
- 2 cloves garlic, finely chopped
- salt and freshly ground pepper
- 2 teaspoons olive oil
- 1/2 cup balsamic vinegar
- 2 teaspoons castor sugar
- 1 cup medium-size cherry tomatoes, halved
- Fresh baby greens to serve
For the chops
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 in 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 a further 3-5 minutes. Place the pan into the oven for 5-10 minutes.
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 and fresh greens on the side.