Grass-fed Lamb Loin Chops with Pasta Recipe

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Level up your dinner game with this protein packed pasta recipe. Tender New Zealand grass-fed lamb loin chops with delicious, garlicky mushrooms and broccolini served over linguine with a sprinkle of red pepper flakes for a hint of spice. It’s a weeknight winner!

Ingredients:

4 New Zealand grass-fed lamb loin chops (Tip: look for the Taste Pure Nature Logo)
3/4 teaspoons salt
2 teaspoons black pepper
1 tablespoon olive oil

For the Pasta:

6 cups brown button mushrooms, sliced
3 tablespoons extra virgin olive oil, divided
6 oz broccolini, chopped into 2-inch pieces
1 teaspoon salt, divided
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 cup dry white wine
2 1/2 cups chicken broth
10 oz linguine pasta
2 tablespoons parsley, chopped

Directions:

1. Place lamb loin chops on a big plate. Sprinkle salt and pepper evenly over the lamb on both sides.
2. Heat a large, high-walled pan over medium-high heat and add 1 tablespoon of oil.
3. Once the oil is hot, add the lamb and cook without touching about 3 minutes or until the bottom turns golden brown. Flip to cook the other side for another 2 to 3 minutes. Remove the lamb from the pan, place on a clean plate and set aside.

For the Pasta:

4. In a large pot, heat 1 tablespoon of oil over medium-high heat. Once oil is hot, add mushrooms and sprinkle evenly with 1/4 teaspoon salt. Sear for 3 to 4 minutes, stirring occasionally. Once browned, remove mushrooms from pan and set aside.
5. To the same pot, add broccolini and cook, stirring occasionally, for 2 minutes, or until wilted. Once wilted, remove broccolini from pan and set aside with mushrooms.
6. Reduce heat to medium-low. Add remaining 2 tablespoons oil, garlic and red pepper flakes and stir for 30 seconds, or until fragrant. Add white wine to the pot and increase heat to medium-high. Scrape any brown bits from the bottom of the pan.
7. Add chicken broth, remaining salt and pasta noodles. Boil, stirring constantly, 8 to 10 minutes or until the pasta is al dente and the sauce is thick, but not dry.
8. Turn off the heat. Add parsley, cooked mushrooms and broccolini to the pot, and toss well. Taste the pasta and adjust seasoning by adding more salt and/or olive oil, if desired.
9. Divide the pasta between 4 plates, top with the lamb chops and serve immediately.