Best SautÉed Lamb Chops With Herbes De Provence Recipes

Lamb Chops with Herbes De Provence image

Provided by Derf2440

Categories Lamb/Sheep

Time 13m

Yield 4 serving(s)

Number Of Ingredients 10

Steps:

Nutrition Facts : Calories 714.1, Fat 64.2, SaturatedFat 24.3, Cholesterol 140.6, Sodium 107.6, Carbohydrate 1.2, Fiber 0.7, Protein 31.3

Lamb Chops Scottaditto image

Provided by Food Network

Categories main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 6

1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for oiling the grill
4 tablespoons herbes de Provence
Twelve 1/2-inch-thick lamb rib chops (see Cook's Note)
Kosher salt and freshly ground black pepper
2 lemons, halved crosswise
2 bunches (about 8 cups) watercress

Steps:

In a large bowl, combine 1/2 cup of the olive oil with the herbes de Provence. Add the lamb chops and turn to coat. Cover and refrigerate for at least 3 hours or preferably overnight. You can also do this in a large resealable plastic bag.
Preheat a grill or grill pan over moderately high heat until hot.
Lightly dip several paper towels in oil and carefully wipe the grill grate. Remove the lamb from the marinade and scrape off any excess. Generously season the lamb with salt and pepper. Grill the lamb until nicely charred and well-marked, about 3 minutes on each side. Place the lemon halves on the grill, cut side down, to grill while you cook the lamb.
Divide the watercress among four plates and drizzle with the remaining 2 tablespoons olive oil. Place the chops on top of the watercress and squeeze the grilled lemon over the lamb and watercress. Serve immediately.

Rack of Lamb with Herbes de Provence image

Provided by Francine Lizotte

Time 30m

Number Of Ingredients 13

LAMB
2 large racks of lamb (about 8 chops each), room temperature
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 1/2 Tbsp olive oil, or as needed
HERB CRUST
1 c panko breadcrumbs
1/4 c parsley, chopped
1/4 c parmesan cheese, grated
1 Tbsp herbes de provence
2 large cloves garlic, pressed
1 Tbsp olive oil, or more as needed
1/4 c dijon mustard, or more as needed

Steps:

1. Season racks very well with salt and pepper on all sides including ends. In a cast iron pan over medium-high heat, add oil. When very hot, sear racks on all sides until nicely browned. Transfer to a 425ºF oven fat side down and roast for 8 minutes.
2. Meanwhile, in the jar of a blender combine breadcrumbs, parsley, parmesan cheese, Herbes de Provence, garlic and oil. Process until the mixture is moist.
3. After 8 minutes, remove the racks of lamb and immediately brush on Dijon mustard. Then coat racks in the herb crust mixture. Transfer back to the oven for 4 minutes. Remove from the heat and let them rest for 10 to 15 minutes before slicing & serving.
4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=xzMSdewSddI