One thing I learned while living in France for a year is this deceptively simple and delicious recipe for grilled lamb. Herbes de Provence is a mixture of dried herbes that is typical of the Provence area in France. The mixture can be found in any market and includes savory, marjoram, rosemary, thyme, oregano, lavender and other herbes. I was inspired to write up this recipe from my recent trip to Provence where I purchased the most fragrant fresh bag of Herbes de Provence right from the source.

This recipe is rated easy and takes half an hour to prepare and serve 2 – 4 people. The marinade time is for 6 hours.

Ingredients:

1 pound of lamb cuts (shoulders, blades, etc…)

1 teaspoon of wild honey

2 teaspoons of Herbes de Provence

1/4 teaspoon of either khosher or sea salt

1/4 teaspoon of pepper

2 garlic cloves finely minced

1  red onions thinly sliced

2 tablespoons of olive oil

2 tablespoons of fresh lemon juice

1 teaspoon of Dijon mustard

a few heirloom tomatoes or any type of hearty tomatoes that could hold up to the grilling

Direction:

Wash and dry the lamp chops.

Combine the following ingredients to make the marinade:

1 teaspoon of wild honey, 2 teaspoons of Herbes de Provence,  1/4 teaspoon of salt, 1/4 teaspoon of pepper, 2 garlic cloves finely minced, 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice and 1 teaspoon of Dijon mustard.

Pour enough marinade to coat the lamp chops. Reserve some marinade for the sauce and grilled tomatoes.

Add some the thinly sliced onions to the top of the pan.

Allow for the marinade to do its thing for at least 6 hours in the fridge.

Prepare the grilled tomatoes by slicing the tomatoes in half.

Salt and pepper the tomatoes. Using the leftover marinade, brush the marinade over the tomato.

Prepare the grill. Once the grill is hot enough for a nice sear, add the lamb. Be careful not to over cook the meat.  Depending on the cut, it should be approximately 3 minutes on each side for medium rare.

Line the cooler part of the grill with the tomato, cut side down. Cook the red onion on a grill plate.

While the lamb chops are cooking, take the remaining marinade and reduce it down for a thick sauce.  This should take approximately 15 minutes.

Take the lamb chops off the grill and let the meat rest for 5 minutes before serving.

Pour the reduced sauce over the lamb chops when you are ready to serve.

This recipe is also great for steak and chicken. You will need to add more seasoning when you cook the chicken as chicken tend to have less flavor than the lamb.

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Authors: Thai-Anh Hoang