Best 2 SautÉed Lamb Chops With Herbes De Provence Recipes

**Tantalize your taste buds with our delectable sautéed lamb chops, masterfully seasoned with the aromatic blend of herbes de Provence.**

Savor the symphony of flavors as the tender lamb chops are expertly seared, capturing their succulent juices while acquiring a beautiful golden-brown crust. Each bite promises a burst of savory goodness, delicately infused with the fragrant notes of thyme, rosemary, savory, and marjoram. Accompanying this exquisite main course are three sensational recipes that elevate the dining experience to new heights. Indulge in the vibrant freshness of the cucumber and tomato salad, where crisp cucumbers and juicy tomatoes are tossed in a zesty vinaigrette dressing. Delight in the creamy richness of the mashed potatoes, their fluffy texture providing a comforting contrast to the savory lamb chops. And for a touch of elegance, prepare the sautéed green beans with almonds, where tender green beans are tossed with toasted almonds and a hint of garlic for a simple yet sophisticated side dish. These complementary recipes come together to create a harmonious meal that will leave you and your guests thoroughly satisfied.

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

LAMB CHOPS WITH HERBES DE PROVENCE

Lamb Chops with Herbes De Provence image

Make and share this Lamb Chops with Herbes De Provence recipe from Food.com.

Provided by Derf2440

Categories Lamb/Sheep

Time 13m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 lamb chops, 3/4 to 1 1/4 inch thick
1/4 cup extra virgin olive oil
salt and pepper
2 tablespoons basil
2 tablespoons thyme
1 tablespoon savory
2 teaspoons rosemary
1 teaspoon tarragon
1 teaspoon lavender
1 teaspoon fennel

Steps:

Nick edges of chops in several places to prevent curling.
Brush olive oil on both sides of chops.
Sprinkle with salt and pepper and 2 tablespoons Herbes de provence.
Rub seasonings into chops.
Grill over high heat 3 to 4 minutes per side for medium rare.
The chops should register 135 degrees at the thickest part.
Transfer to a platter and set aside for a few minutes before serving.
Sprinkle with remaining herbs.

Nutrition Facts : Calories 714.1, Fat 64.2, SaturatedFat 24.3, Cholesterol 140.6, Sodium 107.6, Carbohydrate 1.2, Fiber 0.7, Protein 31.3

SAUTÉED LAMB CHOPS WITH HERBES DE PROVENCE

SAUTÉED LAMB CHOPS WITH HERBES DE PROVENCE image

Categories Lamb

Number Of Ingredients 5

Ingredients

5 Tbs. extra-virgin olive oil
2 Tbs. dried herbes de Provence
2 cloves garlic, mashed to a paste
12 lamb rib chops (3/4 inch thick)
Kosher salt and freshly ground black pepper

Steps:

Generously season both sides of the chops with salt and pepper. Heat the remaining 1 Tbs. oil in a 10-inch sauté pan over high heat until very hot. Sear the chops in batches until browned on one side, 2 to 3 minutes. Flip the chops and cook until the second side has browned, 2 to 3 minutes for medium rare. Transfer the chops to a platter, cover loosely with foil, and let rest for 5 minutes before serving. Serving Suggestions Serve with Mashed Potatoes and Haricots Verts with Toasted Walnuts and Chèvre. nutrition information (per serving): Size : about 3 oz. per serving; Calories (kcal): 460; Fat (g): 41; Fat Calories (kcal): 370; Saturated Fat (g): 12; Protein (g): 20; Monounsaturated Fat (g): 23; Carbohydrates (g): 2; Polyunsaturated Fat (g): 4; Sodium (mg): 540; Cholesterol (mg): 85; Fiber (g): 1

Tips:

Choose high-quality lamb chops: Look for chops that are evenly marbled and have a bright red color. Avoid chops that are too thin or have a lot of gristle.
Trim the lamb chops: Remove any excess fat or sinew from the chops. This will help them cook evenly and prevent them from becoming tough.
Season the lamb chops generously: Season the chops with salt, pepper, and your favorite herbs and spices. This will help them develop a delicious flavor.
Sear the lamb chops over high heat: Sear the chops in a hot skillet until they are browned on both sides. This will help them develop a nice crust and keep them juicy on the inside.
Reduce the heat and cook the lamb chops to your desired doneness: Reduce the heat to medium-low and cook the chops for a few minutes per side, or until they reach your desired doneness. Use a meat thermometer to check the internal temperature of the chops to ensure they are cooked to your liking.
Let the lamb chops rest before serving: Let the chops rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, making them more tender and flavorful.

Conclusion:

Sautéed lamb chops with herbes de Provence is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The lamb chops are seared until browned and then cooked in a flavorful sauce made with herbes de Provence, garlic, and white wine. The result is a tender and juicy dish that is sure to please everyone at the table.