Herbes de Provence-Crusted Lamb Chops

Awesome. Made the lamb exactly as directed and will do so many times again! Also made the potatoes from the menu; as other reviewers have suggested I would toss them in a little more olive oil after cooking & cutting them. I also accidentally doubled the salt on the potatoes, which was too much. Didn't have green beans so served with CL's Herby Cucumber Salad. PERFECT. Love, love, love!

Excellent! I agree with a previous review about making no changes to this recipe. It was absolutely perfect as is. Very easy to make and extremely fast too. This will definitely be added to my rotation regularly.

Great recipe. Make for guests who prefer lamb. They're always happy with the results. Make without changes.

Being seven months pregnant, I was too tired and hungry to wait for stew. So, using this recipe, I coated a little bit of the lamb stew meat and cooked it in the broiler until it was well done (a necessary evil...even with good quality meat.) The lamb was amazing - so delicious and surprisingly moist. I'm not a fan of mustard and will usually avoid it, but it married so well with the garlic and herbes de provence.. It took about five minutes to prepare. I can imagine it will fantastic with roasted asparagus and beets. Yum. I'll let you know in a couple hours...

great

Can I give this one 10 stars out of 5?? I LOVE this recipe. Easy as can be. Get's rave reviews every time. If using a rack, I wrap the ends of the bones with foil before grilling to prevent blackening. Keep your fire low and watch them. :) Even non-lamb eaters love these!!!

So, so, so good! I added a little olive oil to the mix before rubbing it on LAMB TENDERLOINS. Yummy! If you've never tried the tenderloins, they are available at Whole Foods. Grilled for 4 minutes on each side, and it was to die for! Served with a green salad, grilled asparagus, and orzo. Simple, fast, easy, awesome.

OMG, can I give this 6 stars??? We made the whole menu and it was one of the best dinners I've cooked in a long time. The only changes I made were to add 2t each olive oil to the rub, and to the potatoes after cooking (when tossing with the mint). I think this helped with not losing so much of the rub on the grill. Served with fresh watermelon and strawberries for dessert. YUM!

This recipe was so simple and quick. I used an indoor grill instead of my Weber because I was out of charcoal. The final result was excellent! It was a wonderful treat for Saturday evening but could easily be whipped up for a quick weeknight meal. Definitely worthy of serving to guests.

We buy lamb chops whenever they are on sale and I won't prepare them any other way now! Even though most of the rub does stick to the grill it still flavors the lamb chops and makes them delicious.

Made to recipe and used the George Foreman grill. Took substantially longer to cook the chops to medium rare, so allow for that variation. The meat and rub were at room temp and once the chops were on the grill we didn't fuss with them -- the crust stayed on. Very tasty, very brown. Served with steamed green beans and Pinot Noir. Final course was CL's strawberry salad.

My husband and I both loved this dish. I made it in my broiler as I do not have a gill in my small NYC apt. I lined the broiler pan with non-stick Reynolds Wrap "Release" and the coating stayed on the chops perfectly. I broiled it for considerably longer than 4 min. on each side, until the coating bubbled and turned dark brown. The inside of the lamb chops remained pink and juicy -- and delicious. I would definitely make it for special occasions, but being home alone, my husband and I picked up and chewed the bones to our hearts content!

I've never cooked lamb chops before. These were easy and delicious. I served them with slaw. I did cook them an extra 2 minutes per side and they were still rare. I couldn't taste the rub, though, and, as other reviewers reported, most of it ended up on the grill.