Ingredients :
  • 8 Lamb Chops, 3/4 to 1-1/4 inch thick, trimmed
  • 1/4 Cup Olive Oil, Extra Virgin
  • 3 tablespoons Herb de Provence
  • Salt and Pepper to taste

Herbs de Provence:

  • 2 tablespoons Basil
  • 2 tablespoons Thyme
  • 1 tablespoon Savory
  • 2 teaspoons Rosemary
  • 1 teaspoon Tarragon
  • 1 teaspoon Lavender
  • 1 teaspoon Fennel
Directons :

Nick edges of chops in several places to prevent curling. Brush olive oil on both sides of chops. Sprinkle with salt, pepper and 2 tablespoons of Herbs. Rub seasonings into chops. Grill over high heat 3 to 4 minutes per side for medium-rare; the chops should register 135°F at the thickest part. Transfer to a platter and set aside for about 5 minutes before serving. Sprinkle with remaining herbs.

Suggested side dishes:

Asparagus Bundles with Lemon Butter

Roasted Baby Bliss Potatoes Tapenade

Quick cuisine:

After roasting, toss potatoes with jarred tapenade from the specialty section of your supermarket.