Best Lamb Chops Provencale Recipes

Lamb Chops Provencale image

Provided by threeovens

Time 55m

Yield 4 lamb chops, 4 serving(s)

Number Of Ingredients 13

4 lbs lamb chops (1 pound each)
salt & freshly ground black pepper
1 tablespoon vegetable oil
1 teaspoon dried rosemary
chopped parsley (for garnish)
2 tablespoons olive oil
2 tablespoons onions, chopped
1 teaspoon garlic clove, minced
1 1/4 lbs tomatoes, cored, peeled and cu into 1 inch dice (about 2 to 3 cups)
salt & freshly ground black pepper
1 teaspoon dried rosemary, chopped
1/3 cup black olives, drained (try to use kalamata)
1/2 cup green olives, pitted and drained

Steps:

Season lamb chops with salt and pepper. Heat vegetable oil in a heavy skillet over medium heat; brown chops on all sides, including browning the fat on the edges, until well browned, about 10 minutes each side. Continue cooking another 15 to 18 minutes, turning once until chops are done. This will produce a medium rare chop. Five minutes before they are done sprinkle with 1 teaspoon dried rosemary. For well done meat cook 15 minutes longer.
Meanwhile heat olive oil in another skillet. Add onion and garlic. Cook until wilted, about 5 minutes. Add tomatoes, salt, pepper, and 1 teaspoon chopped dried rosemary. Cook 5 to 10 minutes. The tomatoes should not become mushy. Add olives and heat through.
To serve, arrange the tomato mixture on the bottom of a serving dish. Arrange lamb chops over top and sprinkle with parsley.

Cotelettes d'Agneau a la Provencale Lamb Chops Provence-Style image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 19

6 lamb chops from the rib
1/4 cup olive oil
1 teaspoon dried basil
1 tablespoon parsley, chopped
1 tablespoon scallions, chopped
2 tablespoons mushrooms, chopped
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup dry crumbs of French bread
1/2 cup Champagne (or other dry white wine)
1/2 cup consomme
1 tablespoon butter
2 tablespoons dry crumbs of French bread
1 tablespoon shallots, chopped
2 teaspoons parsley, chopped
1 teaspoon scallions, chopped
1/4 teaspoon salt
Freshly ground black pepper
1 orange

Steps:

Trim fat from the chops. In a shallow baking dish, whisk together olive oil, basil, parsley, scallions, mushrooms, salt and pepper. Marinate chops for half an hour, turning once. Without removing the marinade ingredients from the surface of the chops, coat them with bread crumbs. Broil the chops, not too closely to the heat, for 6 to 8 minutes on each side, or until the crumbs are nicely browned and the chops are pink on the inside.
Meanwhile prepare the sauce: Cook the wine and consomme in a saucepan. Knead together the butter and crumbs, shallots, parsley, scallions, salt and pepper. Add this mixture to the simmering liquid, stirring. Continue to simmer the sauce, stirring occasionally, until some of the liquid evaporates and the sauce thickens. Just before serving, stir in the zest of 1/4 orange and 2 to 3 tablespoons orange juice. Serve in a sauceboat with lamb chops.