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Sautéed Lamb Chops with Herbes de Provence


Serves 4

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.

  • 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 (kcal): 41, Fat Calories (g): 370, Saturated Fat (g): 12, Protein (g): 20, Monounsaturated Fat (g): 23, Carbohydrates (mg): 2, Polyunsaturated Fat (mg): 4, Sodium (g): 540, Cholesterol (g): 85, Fiber (g): 1,

Photo: Scott Phillips

I have made these too many times to count.Herbes de Provence and lamb are the most natural mates; the herbes enhance the lamb without overpowering the lamb. I adjust the cooking time depending on the thickness of the lamb chops. with a glass of red wine, this is a very fine meal.

I'm not too experienced at cooking, especially not lamb! I figured I'd give this a try because it seemed easy enough. It was so easy and so delicious! I'm a mom of 2 and I don't have much time for food prep. I made this on a weeknight and it was a breeze. Flavors were so great! And the most important thing, my 4 year old and 6 year old loved it!! "Mommy, can we have more meat?" I will make this again for sure!!

I made this for a New Year's Eve dinner party. The only problem people had with it was they wanted a larger portion. The cook time was perfect for a rare-side medium rare.

My husband said these are the best lamb chops he has ever eaten- including at restaurants. The cook time in the recipe was just right. I didn't have young garlic, so I used three normal cloves. I also put some fresh sage leaves in the food processor with the other herbs (it came in a package with rosemary and thyme). This recipie is bookmarked for appetizers at my next party.

A very simple weeknight dish that packs a punch. I have added a tablespoon of dijon mustard to it before too for added flavor. Normally, I just add the salt and pepper into the paste and rub it all in at once. Easy and delicious.

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