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Grilled Lamb With Herbes De Provence |
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Serves: 4 Print this RecipeFRANCE This recipe is about the easiest and best way I know to cook lamb chops. You find it everywhere in Provence, from backyard cookouts to country inns and roadside restaurants. The basic seasoning is herbes de Provence, a fragrant mixture of rosemary, thyme, majoram, savory, basil, bay leaf, and-for a touch of sweetness-fennel and lavender. Herbes de provence is sold in most gourmet shops, often in decorative jars at inflated prices. But its easy to make your own for a lot less money. 12 rib lamb chops (each 3 to 4 ounces and 1 inch thick) 2 lemons 1/4 cup olive oil, extra-virgin Salt, to taste Black pepper, freshly ground, to taste 3 tablespoons Herbes de Provence 1. Preheat the grill to high. 2. Arrange the chops in a nonreactive baking dish large enough to hold them in a single layer. Cut one lemon in half and squeeze the juice from both halves into the oil in a small bowl; whisk to blend. Brush the lamb chops on both sides with the mixture, using about half, and season with salt and pepper. Sprinkle the chops with 2 tablespoons herbes de Provence and let marinate, at room temperature, for 10 minutes. 3. When ready to cook, oil the grill grate. Arrange the lamb chops on the hot grate and grill, turning with tongs, until cooked to taste, about 4 minutes per side for medium- rare. Rotate each chop 60 degrees after 1 minute on each side to create an attractive crosshatch of grill marks. Baste the lamb chops from time to time with the remaining oil mixture as they cook. 4. Transfer the chops to a platter and season with the remaining herbes de Provence. Serve at once, accompanied by the remaining lemon, cut into wedges. Serves 4 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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