Wonderful lamb loin chops coated with Herbes de Provence and grilled to med rare! Herbes de Provence is a dried herb blend made of basil, lavender, marjoram, fennel, thyme, rosemary, sage, and savory. A classic blend from southern France.
I rarely have cooked with lamb, mostly due to the expense. Loin chops run around $16 per pound at the local stores, much higher at the premium food stores. In my regular shopping I ran across a "Manager's Special" offering vacuum packed chops for $1.99 LB. This is not a misprint. These packages needed o be used or frozen within twos days from the day I found them. I bought all they had, 5, 3 chop packages. I froze them immediately. I can tell you they tasted fresh!
I regularly shop this way. I've found that if used right away or frozen, the quality is excellent and the value outstanding.
For the glaze.
2 tbsp Dijon mustard
1 tbsp Herbes de Provence
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1 clove finely minced garlic
4, 3-4 ounce lamb loin chops
Combine the first 5 ingredients in a small bowl.
Pat the chops dry with a paper towel.
Coat the chops on both sides evenly.
Grill the chops about 4 minutes per side or until desired temperature.
I served this with whole grilled baby red potatoes, just lightly tossed in olive oil and salt and pepper, and steam broccoli spears.
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