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

Herbes De Provence-Crusted Lamb Chops image

Provided by Julesong

Categories Lamb/Sheep

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon dried herbes de provence
2 tablespoons Dijon mustard
1/4 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper, to taste
1 tablespoon minced shallot
2 garlic cloves, finely minced
8 (4 ounce) lamb loin chops, trimmed
cooking spray

Steps:

If using grill, first prepare it (whichever kind you have). If using broiler, preheat it. (A lot of broilers don't require preheating - but mine does.).
In a bowl, combine first 7 ingredients.
Rub mixture evenly over both sides of the lamb chops.
Spray the grill rack or broiling pan with cooking spray.
Place the chops (making sure they're not touching) on the rack or pan.
Grill or broil for 4 to 6 minutes on each side (lamb should still be slightly pink).
Serve with a large spring greens salad with champagne vinaigrette, pilaf, and a nice white wine.

Nutrition Facts : Calories 714.9, Fat 60.9, SaturatedFat 26.7, Cholesterol 167.8, Sodium 429.6, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 37.5

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