Lamb chops with walnut-sage crust
Instructions:
- ½ cup toasted walnut pieces;
- ⅓ cup whole wheat panko bread crumbs;
- ⅓ cup lightly packed flat-leaf parsley leaves;
- 6 medium-size sage leaves, stemmed;
- 1 or 2 cloves garlic, peeled;
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, more for rubbing;
- ¼ teaspoon fine sea salt;
- ¼ teaspoon freshly ground black pepper;
- 4 lamb loin chops, each about 1½ inches thick (about 1¼ pounds total weight).
- Position a rack in the center of the oven and preheat to 450 F.
- Place the walnuts, bread crumbs, parsley, sage, garlic, 2 teaspoons of the olive oil, salt, and pepper in the bowl of a food processor fitted with the metal blade. Process until the mixture resembles bread crumbs, about 15 seconds.
- Pat the lamb chops dry, rub both sides with a bit of olive oil, and season with salt. Divide the walnut mixture among the chops, pressing an even layer on the top of each.
- Heat the remaining 1 tablespoon olive oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium-high heat until shimmering. Add the lamb chops, crust side up, and cook until they are nicely browned on the bottom, 2 to 3 minutes.
- Transfer the skillet to the oven and roast the chops until an instant-read thermometer inserted into the thickest part registers 130 F for mediumrare, about 10 minutes, or to desired doneness. Let sit for 5 minutes before serving.
- TO VARY IT: You can use 4 boneless pork loin chops, about ¾ inch thick (about 1¼ pounds total weight). In step 4, they will need to reach an internal temperature of 145 F, about 5 to 6 minutes. Let sit for 2 minutes before serving.