Sautéed Lamb Chops with Herbes de Provence

Sautéed Lamb Chops with Herbes de Provence
Photo by Scott Phillips

Ingredients

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

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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