Best 7 Lamb Chops Provencale Recipes

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Lamb chops provençale is a classic French dish that is both delicious and easy to make. The lamb chops are marinated in a mixture of garlic, rosemary, thyme, and olive oil, then grilled or roasted until cooked to perfection. The result is a tender, juicy chop with a flavorful crust. The dish is typically served with a side of roasted vegetables or a simple salad.

This article provides two recipes for lamb chops provençale:

1. **Traditional Lamb Chops Provençale:** This recipe uses a classic marinade of garlic, rosemary, thyme, and olive oil. The lamb chops are grilled until cooked to your desired doneness.

2. **Provençal Lamb Chops with Ratatouille:** This recipe takes the classic lamb chops provençale and adds a side of ratatouille, a traditional French vegetable stew. The ratatouille is made with eggplant, zucchini, bell peppers, tomatoes, and herbs.

Both recipes are easy to follow and produce delicious results. Whether you are a seasoned cook or a beginner, you are sure to enjoy this classic French dish.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB CHOPS PROVENCALE



Lamb Chops Provencale image

Make and share this Lamb Chops Provencale recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 55m

Yield 4 lamb chops, 4 serving(s)

Number Of Ingredients 13

4 lbs lamb chops (1 pound each)
salt & freshly ground black pepper
1 tablespoon vegetable oil
1 teaspoon dried rosemary
chopped parsley (for garnish)
2 tablespoons olive oil
2 tablespoons onions, chopped
1 teaspoon garlic clove, minced
1 1/4 lbs tomatoes, cored, peeled and cu into 1 inch dice (about 2 to 3 cups)
salt & freshly ground black pepper
1 teaspoon dried rosemary, chopped
1/3 cup black olives, drained (try to use kalamata)
1/2 cup green olives, pitted and drained

Steps:

  • Season lamb chops with salt and pepper. Heat vegetable oil in a heavy skillet over medium heat; brown chops on all sides, including browning the fat on the edges, until well browned, about 10 minutes each side. Continue cooking another 15 to 18 minutes, turning once until chops are done. This will produce a medium rare chop. Five minutes before they are done sprinkle with 1 teaspoon dried rosemary. For well done meat cook 15 minutes longer.
  • Meanwhile heat olive oil in another skillet. Add onion and garlic. Cook until wilted, about 5 minutes. Add tomatoes, salt, pepper, and 1 teaspoon chopped dried rosemary. Cook 5 to 10 minutes. The tomatoes should not become mushy. Add olives and heat through.
  • To serve, arrange the tomato mixture on the bottom of a serving dish. Arrange lamb chops over top and sprinkle with parsley.

COTELETTES D'AGNEAU A LA PROVENCALE LAMB CHOPS PROVENCE-STYLE



Cotelettes d'Agneau a la Provencale Lamb Chops Provence-Style image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 19

6 lamb chops from the rib
1/4 cup olive oil
1 teaspoon dried basil
1 tablespoon parsley, chopped
1 tablespoon scallions, chopped
2 tablespoons mushrooms, chopped
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup dry crumbs of French bread
1/2 cup Champagne (or other dry white wine)
1/2 cup consomme
1 tablespoon butter
2 tablespoons dry crumbs of French bread
1 tablespoon shallots, chopped
2 teaspoons parsley, chopped
1 teaspoon scallions, chopped
1/4 teaspoon salt
Freshly ground black pepper
1 orange

Steps:

  • Trim fat from the chops. In a shallow baking dish, whisk together olive oil, basil, parsley, scallions, mushrooms, salt and pepper. Marinate chops for half an hour, turning once. Without removing the marinade ingredients from the surface of the chops, coat them with bread crumbs. Broil the chops, not too closely to the heat, for 6 to 8 minutes on each side, or until the crumbs are nicely browned and the chops are pink on the inside.
  • Meanwhile prepare the sauce: Cook the wine and consomme in a saucepan. Knead together the butter and crumbs, shallots, parsley, scallions, salt and pepper. Add this mixture to the simmering liquid, stirring. Continue to simmer the sauce, stirring occasionally, until some of the liquid evaporates and the sauce thickens. Just before serving, stir in the zest of 1/4 orange and 2 to 3 tablespoons orange juice. Serve in a sauceboat with lamb chops.

GRILLED LAMB CHOPS



Grilled Lamb Chops image

For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

Steps:

  • In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
  • Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

PROVENçAL BRAISED LAMB CHOPS



Provençal Braised Lamb Chops image

Provided by Paul Grimes

Categories     Garlic     Olive     Onion     Potato     Braise     Dinner     Lamb Chop     White Wine     Thyme     Party     Potluck     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 10

4 (1/2-inch-thick) lamb shoulder chops (1 3/4 pounds total)
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced lengthwise (1/4 cup)
2 medium onions, sliced (4 cups)
1 Turkish or 1/2 California bay leaf
1 1/2 cups dry white wine
1 1/2 pounds boiling potatoes
3 large thyme sprigs
1/3 cup oil-cured black olives
1 (14 1/2-ounce) can reduced-sodium chicken broth

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring constantly, until golden, about 1 minute. Transfer with a slotted spoon to a plate. Brown chops in 2 batches, turning once, about 4 minutes total per batch. Transfer to a plate.
  • Add onions, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet and cook over medium-high heat, stirring occasionally, until lightly browned, 10 to 12 minutes. Add wine and bring to a boil, scraping up brown bits, then remove from heat.
  • Peel potatoes and slice about 1/8 inch thick. Scatter half of potatoes in a shallow 3-quart baking dish, then top with half of onions. Scatter garlic, thyme, and olives over onions, then top with lamb chops. Repeat layering remaining potatoes and onions, then pour wine, broth, and meat juices over top.
  • Bake, uncovered, basting top with juices once or twice, until potatoes are tender and browned on top and meat is tender when pierced with tip of a knife, about 1 1/2 hours.

EASY PROVENCAL LAMB



Easy Provencal Lamb image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 12

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch-diced
1/2 cup good olive oil
1/2 cup good honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary plus branch of rosemary for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
  • Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
  • Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

RACK OF LAMB WITH GARLIC AND HERBS



Rack of Lamb With Garlic and Herbs image

Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.

Provided by Shelley Wiseman

Categories     Lamb     Herb     Roast     Summer     Gourmet     Easter     Spring     Meat     Entertaining

Yield 8 servings

Number Of Ingredients 15

For lamb
2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon vegetable oil
For herb coating
1/2 head new garlic or 3 large regular garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
Special Equipment
an instant-read thermometer

Steps:

  • Brown lamb:
  • Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
  • Transfer racks to a small (13- by 9-inch) roasting pan.
  • Coat and roast lamb:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
  • Cut each rack into 4 double chops.

OVEN-ROASTED LAMB CHOPS



Oven-Roasted Lamb Chops image

Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!

Provided by Lucky Noodles

Time 25m

Yield 4

Number Of Ingredients 6

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
  • Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
  • Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g

Tips:

  • Choose the right lamb chops: Look for chops that are about 1 inch thick and have a good amount of marbling. This will ensure that they are tender and flavorful.
  • Marinate the lamb chops: Marinating the lamb chops in a flavorful marinade will help to tenderize them and add flavor. You can use a variety of marinades, but a simple one made with olive oil, garlic, rosemary, and thyme is always a good choice.
  • Cook the lamb chops over medium-high heat: This will help to sear the outside of the chops and keep them juicy on the inside. If you cook the chops over too low of heat, they will become tough and dry.
  • Use a meat thermometer to ensure that the lamb chops are cooked to your desired doneness: Lamb chops are best cooked to medium-rare or medium. This will keep them tender and juicy. If you cook them to well-done, they will become tough and dry.
  • Let the lamb chops rest before serving: This will allow the juices to redistribute throughout the chops, making them even more tender and flavorful.

Conclusion:

Lamb chops are a delicious and versatile cut of meat that can be cooked in a variety of ways. By following these tips, you can ensure that your lamb chops turn out perfectly every time. Whether you are grilling, pan-frying, or roasting them, lamb chops are sure to be a hit with your family and friends.

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