Sautéed Lamb Chops with Herbes de Provence

Sautéed Lamb Chops with Herbes de Provence
Photo by Scott Phillips


  • 12 lamb rib chops (¾ inch thick)
  • 2 cloves garlic, mashed to a paste
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. dried herbes de Provence
  • 5 Tbs. extra-virgin olive oil

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 ...

View full recipe at Fine Cooking


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