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    Loin Lamb Chops with Oregano Pesto

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    If you love lamb and Greek style cooking this delicious dish will satisfy your appetite.

    You will need:
    Loin lamb chops – approximately 1 1/2″ thick 3 or 4/serving
    Olive oil
    Fresh ground pepper
    Kosher or Sea salt
    Oregano Pesto

    Heat sauté or grill pan, large enough to hold all the chops, until very hot. Coat both sides of chops with olive oil, salt and pepper. Heat oven to 400° F. Sear chops until a nice dark crust or grill marks appear turn over and repeat. Remove chops from sauté/grill pan and keep warm. Spread Oregano Pesto on one side of the chops, place on a sheet pan and finish cooking in the oven. Thickness of the chops and desired doneness will determine time. For medium rare, a thermometer inserted into the chop should read approximately 145 to 150 degrees. Remove from oven, tent with foil an let rest for 10 minutes. Serve with Rosemary Oven Roasted Potato.

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