Herbes de Provence-Crusted Lamb Chops

Herbes de Provence-Crusted Lamb Chops Recipe
Photo: Oxmoor House
The Dijon mustard and dried herbs rub 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 evokes flavors from the south of France.

Yield:

4 servings (serving size: 2 lamb chops)

Recipe from

Nutritional Information

Calories 220
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

Ingredients

2 tablespoons Dijon mustard
1 tablespoon dried herbes de Provence
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

1. Preheat grill to medium-high heat.

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

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

Note:

Elizabeth Karmel,

Cooking Light Gluten-Free Cookbook

August 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note