Herbes de Provence-Crusted Lamb Chops

3 Reviews
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Photo: Oxmoor House
Yield
4 servings (serving size: 2 lamb chops)
By Elizabeth Karmel
August 2011
RECIPE BY 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.

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
  • Grilled Red Potatoes with Mint

Nutritional Information

  • Calories 220
  • Fat 10g
  • Satfat 3.4g
  • Monofat 4.3g
  • Polyfat 0.8g
  • Protein 29.2g
  • Carbohydrate 1.7g
  • Fiber 0.6g
  • Cholesterol 90mg
  • Iron 2.6mg
  • Sodium 505mg
  • Calcium 44mg

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

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

Step 3

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

Cooking Light Gluten-Free Cookbook

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Ratings & Reviews

Amazing! Best Lamb Ever!

Suzanne
June 15, 2016
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.

lennyJ's Review

SarahGillen
March 03, 2013
Made for the second time and enjoyed very much. 1st time was pan sautéed, but we liked the grilled version better. Added fresh chopped rosemary to the rub.

SarahGillen's Review

lennyJ
April 13, 2012
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!