By Thanh Rasico of Red Kitchen Recipes Recently I discovered my love for Bonta Toscana, a tomato – based garlic sauce made here in Little Rock (See Amy’s #FoodieFriday post). I have made two dishes on my blog with it already: Tagliatelle with Bonta Toscana Sauce and Oyster and Okra Etouffee. Everyone who has tried this stuff has fallen in love with it immediately. I was no exception. Then, I encountered the maker of the sauce, Amy Benton Bradley-Hole at the Little Rock Film Festival Artisan Fair with another invention, her Florentine marinade. The ingredients of the Florentine marinade include some salt, olive oil, garlic, basil rosemary, and thyme. The first thing that came to mind was that I wanted to try it with lamb. I am a lover of lamb. I have tried just about every cut of lamb on the market. I love a beautiful rack of lamb, braised lamb shoulder, lamb spring rolls….anything lamb, and I will continue to try more of it. There’s a search button on my blog. Just type in lamb! Lamb loin chops are a bit less expensive than the luxurious rack of lamb with frenched bones that you typically see served at higher end restaurants like So, Arthurs, or Cache, some of Little Rock’s finest in fine dining. The price tag ranges from $34 – $45 for this exquisite little rack when you choose it for your entree. Even prepared at home, this darling cut of the lamb can be about $21 per rack. You can usually find lamb at Kroger and The Fresh Market here in Little Rock. I thoroughly enjoyed the lamb loin chops with the Florentine marinade. I also topped mine with a little mint chimichurri. I hope this recipe is appealing to you – if you think so, please follow along with me. I will continue to look for new ways to prepare food so we can keep things interesting in our home kitchens!
- 3 loin lamb chops
- Florentine marinade (available by order from Amy Bradley-Hole at firstname.lastname@example.org or try making your own using: salt, olive oil, garlic, basil, rosemary and thyme.
- 1/2 cup of mint
- 1/4 cup of extra virgin olive oil
- 2 garlic cloves
- 1 tablespoon white balsamic vinegar
- 1 fresno chile
- Marinate the lamb loin chops overnight in the Florentine marinade in a large sealable bag.
- Let rest at room temperature for about 30 minutes before cooking.
- Preheat the broiler.
- Broil the chops about 7 minutes per side until medium rare.
- Let rest 15 minutes before cutting.
- Chimichurri: Chop the mint, garlic and chile. Mix thoroughly with the olive oil and vinegar. Top the lamb chops with the chimichurri sauce.
Thanh Rasico loves talking to people about homecooked food, cocktails, and favorite restaurant dishes around town. Her day job is at the Arkansas Times in the advertising department, and luckily for her, she gets to talk to restaurants about food! She’s married to Jereme, who travels to Alaska for work frequently, so any seafood cooked at home in the landlocked state of Arkansas must be sustainable and of comparable quality if possible. She has two wonderful daughters. Eleven year old Gianna craves things like beef carpaccio and sushi while nine year old Sasha could eat chicken tenders and french fries everyday. In her third year of blogging, Thanh’s Google Plus profile has been viewed over two million times