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.
I made some variations to this recipe ... Cut lamb chops into serving-sized portions, e.g. 2-3 ribs per person. Salt and peppered meat. Grilled lamb quickly to sear on both sides. Removed from grill. In separate pan on stove, sauteed 3 cloves garlic with generous amounts of butter and olive oil. Added panko breadcrumbs to pan and sauteed entire mixture until panko slightly browned. Added rosemary to pan (I did not have Herbs de Provence). Generously covered lamb with Dijon mustard. Coat Dijon layer with panko mixture. Return to grill on tin foil for 18 minutes until desired wellness. Sprinkled fresh mint and scallions over lamb after lamb is plated.
I prepared this dish for Easter lunch, and it was a hit! The herbs and garlic are a fantastic addition to the lamb. The prep was simple, and grilling the lamb couldn't be easier. Follow the directions as recommended in the recipe, and you cannot go wrong!
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