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Herbes de Provence-Crusted Lamb Chops

Herbes de Provence-Crusted Lamb Chops
Howard L. Puckett; Melanie J. Clarke
Yield

4 servings (serving size: 2 lamb chops)

The savory coating of Dijon mustard and dried herbs also tastes great on chicken thighs or beef fillets. Herbes de Provence is a combination of several dried herbs--including lavender, thyme, rosemary, and basil--that evoke flavors from the south of France.

Ingredients

  • 1 tablespoon dried herbes de Provence
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 8 (4-ounce) lamb loin chops, trimmed
  • Cooking spray

Nutrition Information

  • calories 220
  • caloriesfromfat 41 %
  • fat 10 g
  • satfat 3.4 g
  • monofat 4.3 g
  • polyfat 0.8 g
  • protein 29.2 g
  • carbohydrate 1.7 g
  • fiber 0.6 g
  • cholesterol 90 mg
  • iron 2.6 mg
  • sodium 505 mg
  • calcium 44 mg

How to Make It

  1. Prepare grill.

  2. Combine first 5 ingredients; rub evenly over both sides of lamb.

  3. Place lamb on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.