30 mins
+ waiting
Lamb Chops Provençale
Recipe by Graham
You may not naturally think about combining tomato with lamb but in fact they compliment each other superbly when cooked to this recipe. Provençale means "of Provence", a region of France that is a gastronomic paradise, where French techniques meet Mediterranean elements like garlic, basil, olives, lavender, and honey.
Lamb Chops 
Lamb Kleftiko with Greek Salad Ingredients for Lamb Chops Provençale
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Lamb Chops Provençale
- Mix the olive oil with the thyme and allow to stand for one hour to perfume the oil. Cut the tomatoes in two and carefully remove the seeds, leaving the flesh intact. Brush each tomato all over with the perfumed oil. Sprinkle them with salt and freshly ground pepper and place them, open end uppermost, in a shallow oven-proof dish. Cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 10 minutes.
- Meanwhile peel and crush (mince) the garlic and mix with the chopped parsley. When the tomatoes are soft, sprinkle them with the parsley-garlic mixture, reduce the oven temperature and return them to the oven while the chops or cutlets are cooking.
- Brush each chop with the perfumed oil before grilling (broiling), grind a little pepper over each and cook under a preheated hot grill (broiler) for 4-5 minutes on each side (or less if you like your lamb pink in the middle, as I do).
- Serve with Baked Potatoes. Place the lamb chops and roasted tomatoes on a serving dish. Garnish with sprigs of rosemary. Prepare your candle-lit table for four and serve with a hearty, full bodied red wine
GRAHAM'S HOT TIP:
If you want to prepare your tomatoes in advance, after removing the seeds, sprinkle them with salt and turn them over onto absorbent kitchen paper. This helps remove any excess water from the flesh.
Reviews of Lamb Chops Provençale
| January 01 2015 Excellent! I see absolutely no reason to make any changes to this recipe. It was absolutely perfect as is. Very easy to make and extremely fast too. This will definitely be added to my rotation regularly. paula (3 reviews) |
November 23 2014 Who knew that lamb blade chops could be so good? I thought the balance of tomato, parsley and garlic was just fine. Awesome. Made the lamb exactly as directed and will do so many times again! lauraB (4 reviews) |
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Other Lamb Recipes
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