Lamb Chops Provencale Recipes

LAMB CHOPS PROVENCALE

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.

PROVENçAL BRAISED LAMB CHOPS

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.

LAMB CHOPS WITH HERBES DE PROVENCE

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.

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

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.

HERBES DE PROVENCE-CRUSTED LAMB CHOPS

Steps:

• If using grill, first prepare it (whichever kind you have). If using broiler, preheat it. (A lot of broilers don't require preheating - but mine does.).
• In a bowl, combine first 7 ingredients.
• Rub mixture evenly over both sides of the lamb chops.
• Spray the grill rack or broiling pan with cooking spray.
• Place the chops (making sure they're not touching) on the rack or pan.
• Grill or broil for 4 to 6 minutes on each side (lamb should still be slightly pink).
• Serve with a large spring greens salad with champagne vinaigrette, pilaf, and a nice white wine.