Lamb Chops with Herbes De Provence
Indulge in the irresistible flavors of this quick and elegant **Lamb Chops with Herbes de Provence** recipe, perfect for your next dinner party or a romantic meal at home. These tender lamb loin chops are marinated in a fragrant blend of olive oil, garlic, and the distinctive aromatic notes of Herbes de Provence, then seared to golden perfection in a hot skillet. With just 10 minutes of prep and 15 minutes of cook time, this dish delivers restaurant-quality results in no time. Finished with a buttery sear and a sprinkle of fresh parsley, these juicy chops pair beautifully with roasted vegetables or creamy mashed potatoes. Whether you're aiming for rare or medium doneness, this recipe includes foolproof tips for achieving the perfect cook, making it approachable for cooks of all skill levels. Ideal for anyone looking to elevate their repertoire of **quick lamb recipes**, these chops are bursting with French-inspired flavors that will impress every guest at your table.
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Ingredients
- 8 pieces Lamb loin chops
- 2 tablespoons Olive oil
- 1 tablespoon Herbes de Provence
- 3 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Remove the lamb chops from the refrigerator and let them sit out at room temperature for 20 minutes before cooking. Pat them dry with paper towels.
Step 2
Rub both sides of the lamb chops with olive oil and season them evenly with Herbes de Provence, minced garlic, salt, and black pepper.
Step 3
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the unsalted butter and let it melt until it foams.
Step 4
Carefully place the lamb chops in the skillet, ensuring not to overcrowd the pan. Sear them for 3-4 minutes on each side, or until they develop a golden-brown crust.
Step 5
Reduce the heat to medium and continue cooking for 2-4 more minutes per side, depending on the desired level of doneness. Use a meat thermometer to check for internal temperature: 125°F (51°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
Step 6
Transfer the cooked lamb chops to a plate and loosely cover them with aluminum foil. Let them rest for 5 minutes to allow the juices to redistribute.
Step 7
Garnish with chopped fresh parsley, if desired, and serve immediately. Pair with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Nutrition Facts
| Serving size | (877.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2734.8 |
| Total Fat 236.2g | 0% |
| Saturated Fat 98.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 838mg | 0% |
| Sodium 2945.0mg | 0% |
| Total Carbohydrate 5.0g | 0% |
| Dietary Fiber 1.4g | 0% |
| Total Sugars 0.1g | |
| Protein 153.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 194.8mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 2266.2mg | 0% |
Source of Calories