Bring the essence of French bistro-style cooking to your own kitchen with this quick lamb dish. The rib chops absorb a fragrant dried herb paste for 20 minutes, and they cook up flavorful and perfectly browned in just three minutes per side.
In a small bowl, combine 4 Tbs. of the oil with the herbes de Provence and the mashed garlic to make a wet paste. Rub the paste all over the lamb chops and set aside at room temperature for 20 minutes.
Generously season both sides of the chops with salt and pepper. Heat the remaining 1 Tbs. oil in a 10-inch sauté pan over high heat until very hot. Sear the chops in batches until browned on one side, 2 to 3 minutes. Flip the chops and cook until the second side has browned, 2 to 3 minutes for medium rare. Transfer the chops to a platter, cover loosely with foil, and let rest for 5 minutes before serving.
Serve with Mashed Potatoes and Haricots Verts with Toasted Walnuts and Chèvre.
nutrition information (per serving):
about 3 oz. per serving;
sat fat g
Photo: Scott Phillips