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Oliveziaโ€™s Brioche Rosemary Crusted Lamb Loin Chops by Camine Pappas

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Camine Pappas showing her cookbook, Bling Cuisine.

This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.

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๐Ÿ”ธ 8 Lamb Loin Chops (2 per person)

๐Ÿ”ธ 3 C brioche bread cut into chunks and toasted under broiler

๐Ÿ”ธ 1 ยฝ T chopped fresh rosemary

๐Ÿ”ธ 1/3 C finely grated Parmigiana Reggiano cheese

๐Ÿ”ธ 2 T chopped fresh shallot

๐Ÿ”ธ 1 ยฝ t kosher salt + ยฝ t black pepper

๐Ÿ”ธ 5 T Olivezia Rosemary Infused Olive Oil + 3 more T for cooking

๐Ÿ”ธ 2 T unsalted melted butter + 1 T for cooking


Take room temperature lamb and make sure theyโ€™re patted dry of any moisture.

Slice brioche bread and arrange on a baking sheet, and toast under broiler on both sides. Transfer toasted brioche pieces into a food chopper and gently blend until you get chunks that look similar in size to stuffing breadcrumbs. Donโ€™t make them too fine! It should yield about 1 1/3 C of breadcrumbs. Add the rosemary, cheese, shallot, salt, and pepper, and set aside. You can do this a few hours before. When ready to top the lamb, which is right before cooking them in the saucepan, blend the crumb mixture with the 5 T oil and 2 T melted butter. The mixture should just slightly come together when you squeeze it in your palm. If it needs more moisture, add some chicken stock, 2 T at a time and stir, until it starts to clump more easily. Donโ€™t make into a paste. Should be just slightly crumbly.

Preheat oven to 375ยฐ F. Bring a large iron skillet or nonstick pan to high heat and add the 1 T butter and 3 T rosemary oil. When shimmering and very hot, place loin chops in the pan. If they wonโ€™t fit in one pan with plenty of room between, use 2 pans. Sear the lamb until caramelized on one side. About 2 minutes. Turn and sear the other side for about 30-45 seconds. Now pull off burner and working quickly, top each chop with 1/8 of the portion of brioche crumb mixture, pressing down to make sure most of it stays on top. Place pan in oven and cook for 8 minutes to medium rare. Remove, and plate with the rest of the meal ingredients.


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๐Ÿ”ธ 1 half of a small shallot, sliced thinly

๐Ÿ”ธ ยผ C Olivezia Fig Balsamic Vinegar

๐Ÿ”ธ ยฝ C chicken stock (or a good Cabernet if you prefer)

๐Ÿ”ธ ยฝ t salt + ยฝ t pepper

๐Ÿ”ธ 2 T salted butter


Do this at least 2 hours before serving โ€” In a small saucepan heat 1 T of the butter and fry the shallots until very soft and fragrant. Remove from heat and let cook for about 1 minute then slowly add the balsamic and the chicken stock. Simmer on low for about 10 minutes, WATCHING IT CAREFULLY so it doesnโ€™t burn or boil over, to reduce. Make sure it is bubbling a bit, so the evaporation continues. After 10 minutes, add the salt and pepper and the other 1 T of butter. Set aside to cool.


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๐Ÿ”ธ 4 medium golden beets, or about 2 C

๐Ÿ”ธ ยผ C heavy cream

๐Ÿ”ธ 1 ยฝ t kosher salt

๐Ÿ”ธ ยผ t black pepper


CAN DO THIS THE DAY BEFORE โ€” 4 medium golden beets, or about 2 C worth when cooked and cut into large chunks, washed and wrapped tightly in foil. Bake in a 375ยฐ F oven on a middle rack, with the seal of the foil on the top (so it doesnโ€™t drip on your oven!), for 45-50 minutes. Remove. Unwrap and let sit for about 5 minutes so you can handle them. Using a paper towel, rub the skin off each beet. Any peels that do not easily slide off gently remove with a paring knife. Cut into 2-inch chunks and add to a food processor, along with ยผ C heavy cream, 1 ยฝ t kosher salt + ยผ t black pepper. Blend until completely purรฉed. Keep warm or at room temperature until ready to serve.


๐Œ๐ข๐ง๐ญ ๐†๐ซ๐ž๐ฆ๐จ๐ฅ๐š๐ญ๐š

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๐Ÿ”ธ 2/3 C fresh Italian leaf parsley, very finely chopped

๐Ÿ”ธ Chopped mint

The classic gremolata is made with just parsley, but you can add any herb you like or play with additional flavors. This simply adds chopped mint which wakes up the sweet flavor of the lamb and leaves out the garlic so it wonโ€™t compete with the brioche crust.

Recipe by: Camine Pappas |



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