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Howard L. Puckett; Melanie J. Clarke Photo by: Howard L. Puckett; Melanie J. Clarke

Herbes de Provence-Crusted 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.

Cooking Light JULY 2004

  • Yield: 4 servings (serving size: 2 lamb chops)

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

Preparation

Prepare grill.

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

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

Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 41%
  • Fat: 10g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 29.2g
  • Carbohydrate: 1.7g
  • Fiber: 0.6g
  • Cholesterol: 90mg
  • Iron: 2.6mg
  • Sodium: 505mg
  • Calcium: 44mg
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Herbes de Provence-Crusted Lamb Chops recipe

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