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Sautéed Lamb Chops with Herbes de Provence

Scott Phillips

Servings: 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

Nutritional Information

  • Nutritional Sample Size about 3 oz. per serving
  • Calories (kcal) : 460
  • Fat Calories (kcal): 370
  • Fat (g): 41
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 23
  • Cholesterol (mg): 85
  • Sodium (mg): 540
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 20


  • 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.


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Reviews (5 reviews)

  • DJ | 02/03/2017

    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.

  • Sysylia | 01/20/2016

    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!!

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