Rosemary-Kissed Lamb Chops with Mediterranean Goat Cheese Salsa

Lamb chops are coated with fresh rosemary, panko bread crumbs, chopped pine nuts, and garlic, then cooked in a skillet and served with a salsa.

Ingredients:

• Mediterranean Goat Cheese Salsa:
• 6 Roma tomatoes, seeded and chopped
• 4 oz. goat cheese, room temperature, crumbled
• 1/2 cup sliced Kalamata olives
• 1/3 cup pine nuts, toasted
• 3 Tbsp. chopped fresh basil
• 2 green onions, chopped
• 1 tbsp fresh lime juice
• 1 tbsp (cloverleaf) honey
• 1 tsp dried oregano leaves
• 1/2 tsp each of sea salt and freshly ground black pepper
• For Herb-Crusted Lamb Chops:
• 8 (4 oz) lamb chops (about 1" thick)
• 2 tbsp extra virgin olive oil
• 1/3 cup chopped fresh rosemary
• 1/3 cup Panko bread crumbs
• 3 1/2 tbsp chopped pine nuts
• 2 cloves garlic, finely minced
• 1/2 tsp each of sea salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil (for sauteing lamb chops)

Directions:

Combine Salsa ingredients in bowl, cover and set aside while cooking lamb. Rub the first 2 Tablespoons of olive oil over surface of lamb chops. Mix rosemary, Panko crumbs, pine nuts, garlic, remaining salt and pepper in flat bowl. Dredge lamb chops in herb mixture to coat. Heat 1 tbsp of the remaining olive oil in a large skillet; when hot, add 4 of the coated lamb chops and cook for 4 minutes per side; remove from skillet and keep warm. Add remaining olive oil to skillet and cook remaining chops. To serve, place 2 chops on each of 4 serving dishes, place a scoop of Mediterranean Goat Cheese Salsa on each chop.

Number of Servings: 4