Sautéed Lamb Chops With Herbes De Provence
- 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
- Generously season both sides of the chops with salt and pepper. Heat the remaining 1 Tbs. oil in a 10-inch saute 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 Chevre.
- 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
extravirgin olive oil, garlic, chops, kosher salt
Taken from www.epicurious.com/recipes/member/views/sauteed-lamb-chops-with-herbes-de-provence-50172175 (may not work)