If you could live anywhere in the world where would it be? I’m often asked that question and the first place that always pops into my head is New Zealand. I’ve been to many beautiful countries since visiting New Zealand but it still remains my number one. I love the people, I love the culture, I love the fresh food and I love the wine. I fell in love with this country from the moment my plane landed and I was greeted by the friendly Kiwi’s. What better way to experience a place than to take a road trip along the stunning coast of the North Island making stops in the quaint, eclectic Maori villages and relaxing on the serene beaches? So that’s just what we did! From the bustling city and nightlife of Auckland; to the incomparable aroma of sulfur and geothermal beauty of Rotarua; to the capital city and lovely wharf town of Wellington; and finally to Lake Taupo, the home of the breathtaking Huka Falls – this country just has much to offer.

Lake Taupo is where I had the pleasure of experiencing my first ever mouth-watering lamb chop. How did I get so lucky to have my first lamb chop sitting outside in sunny New Zealand staring at the wondrous mountain views? This lamb recipe is inspired by that unforgettable day. Letting the lamb chop marinate in the mustard and herb sauce makes it so tender and gives it such a delectable, earthy and tangy flavor.

Ingredients:

• 2 1½ inch thick lamb loin chops
• Salt and pepper
• Olive oil for cooking

For the marinade:

• 1 tbsp grain mustard
• 2 tbsp olive oil
• 2 tsp Worcestershire
• 1 tsp fresh thyme
• 1 tbsp chopped fresh rosemary
• 1 minced garlic clove
• Salt and pepper

Preparation:

Mix all the marinade ingredients together. Liberally salt and pepper the lamb on each side before adding the marinade. Let the lamb sit in the marinade for at least 2 hours before cooking. If marinating in the fridge for more than 2 hours, make sure the lamb is brought to room temperature before cooking.

Lightly pat some of the excess marinade off of the lamb. Add enough oil just to cover the bottom of a frying pan and set heat to medium. Add the lamb and cook for 4½ – 5 minutes on each side for a nice medium lamb chop (4 minutes for medium rare). After cooking the lamb on each side, stand it up on its edges for about 1½ – 2 minutes more to brown the sides. Let rest for a few minutes before serving.

It pairs well with my Potato, Fennel and Pea Salad or my Roasted Garlic Mashed Potatoes and of course a glass (or three) of New Zealand red wine.