Seared and Roasted Lamb Chop with Balsamic

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Seared and Roasted Lamb Chop with Balsamic

Seared in a pan first, this lamb dish fills the senses with incredible fragrance thanks to the aromatic marinade. Lamb is a light, tender and delicate meat. The lamb in the Mediterranean, according to an ancient tradition, is cooked particularly during the Easter period. It is one of the most common meats in the whole Mediterranean basin. Suffice it to say that in the Maghreb cuisine of North Africa it is the most used. Chef Wecker

Seared and Roasted Lamb Chop with Balsamic

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Course Main Dish
Cuisine French, Greek, Italian, Maghreb, Mediterranean
Servings 4 people



  • Rub lamb racks with Secolari Extra Virgin Olive Oil and the Secolari Mediterranean Herbs. Sear in a large hot skillet on medium heat about 3 minutes to nicely golden.
  • Remove from heat, transfer to a baking pan, turn over and dab the Secolari Farmhouse Olive Tapenade on the loins. Place in a hot oven on 400 F about 15 minutes, check the internal temperature of 120F degrees, if it registers less, continue to bake until you reach 120F.
  • Once ready, let rest 5 minutes, then slice and serve with an abundant drizzle of balsamic vinegar.
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