Herbes de Provence–Crusted Lamb Chops

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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 220
  • 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

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. 1. Preheat grill to medium-high heat.
  2. 2. Combine first 5 ingredients; rub evenly over both sides of lamb.
  3. 3. Place lamb on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
My Notes

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

Add Note

Herbes de Provence–Crusted Lamb Chops Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy