Sautéed Lamb Chops with Herbes de Provence
by Arlene Jacobs
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.
Serves 4
To learn more, read the article:
French Bistro-Style Cooking
5 Tbs. extra-virgin olive oil
2 Tbs. dried herbes de Provence
2 cloves garlic, mashed to a paste
12 lamb rib chops (3/4 inch thick)
Kosher salt and freshly ground black pepper
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.
Serving Suggestions
Serve with
Mashed Potatoes and
Haricots Verts with Toasted Walnuts and Chèvre.
nutrition information (per serving):
Size
:
about 3 oz. per serving;
Calories
(kcal):
460;
Fat
(g):
41;
Fat Calories
(kcal):
370;
Saturated Fat
(g):
12;
Protein
(g):
20;
Monounsaturated Fat
(g):
23;
Carbohydrates
(g):
2;
Polyunsaturated Fat
(g):
4;
Sodium
(mg):
540;
Cholesterol
(mg):
85;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 70
, pp. 82c
February 1, 2005
