Name: Grilled Herbes de Provence Crusted Lamb Chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 1 Tbs dried herbs de Provence; 2 Tbs Dijon mustard; 1 Tbs olive oil; 1 Tbls Dry White Wine such as chardonnay; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1 garlic clove, minced; 8 1” thick lamb loin chops, trimmed; Cooking spray or olive oil for pan

Immerse yourself in the aromatic world of French cuisine with our Grilled Herbes de Provence Crusted Lamb Chops recipe. A culinary delight that promises to transport your taste buds to the lavender fields and sun-soaked terraces of Provence, this dish combines the earthy elegance of herbes de Provence with the succulent richness of lamb.

Perfected with the tang of Dijon mustard and the depth of a good dry white wine, these lamb chops are not just a meal but an experience. Whether you’re looking to impress at a dinner party or indulge in a gourmet meal at home, this recipe is your ticket to a memorable culinary journey.

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Why you’ll love this recipe

Effortlessly Elegant: This recipe blends simplicity with sophistication, allowing you to create a dish that looks like it came from a high-end restaurant kitchen right from home.
Rich in Flavor: The combination of herbes de Provence, Dijon mustard, and garlic offers a depth and complexity of flavor that makes every bite a delight.
Quick Preparation: Despite its luxurious outcome, this dish requires minimal preparation time, making it perfect for a fancy weeknight dinner or impromptu gathering.
Versatile Pairing: These lamb chops pair beautifully with a range of sides, from roasted vegetables to creamy mashed potatoes, allowing for flexibility in menu planning.

What is Herbes de Provence?

Herbes de Provence is a fragrant blend of dried herbs typical of the Provence region in southeastern France. This aromatic mixture commonly includes herbs such as thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and lavender – the latter being somewhat of a non-traditional addition that became popular outside of France.

The selection of herbs can vary, but the essence of this blend is to capture the essence of Provencal cuisine, characterized by its reliance on natural flavors and fresh, locally sourced ingredients. Herbes de Provence is versatile, used to season a wide array of dishes from grilled meats and fish to vegetable stews and sauces, infusing them with the warm, earthy flavors of the French Mediterranean landscape.

Ingredients

Dried Herbs de Provence: A staple in this recipe, look for a well-balanced mix of dried thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and optionally lavender. This aromatic herb blend is the heart of the dish, infusing the lamb with the quintessential flavors of Provence.
Dijon Mustard: Opt for a high-quality Dijon mustard for its tangy and sharp flavor that will add depth and complexity to the crust of the lamb chops. It acts as a glue for the herbs and imparts a vibrant zest.
Olive Oil: Choose a good quality extra virgin olive oil for its fruity notes that will complement the herbs and mustard. It also helps in marinating and grilling the chops, ensuring they do not stick to the pan.
Dry White Wine: A dry white wine, such as Chardonnay, introduces acidity and balance, tenderizing the lamb and adding a subtle richness. Select a wine you enjoy drinking for the best flavor incorporation.
Kosher Salt: Its coarser grains make it ideal for seasoning the lamb chops, enhancing their natural flavors without overwhelming the delicate balance of herbs and mustard.
Freshly Ground Black Pepper: Freshly cracked black pepper adds a spicy warmth that contrasts nicely with the herbes de Provence, elevating the overall taste profile.
Garlic Clove: A minced garlic clove brings a fragrant pungency to the marinade, mingling beautifully with the other components to create a depth of flavor that underscores the lamb’s richness.
1” Thick Lamb Loin Chops: Look for lamb loin chops that are at least one inch thick to ensure that they remain juicy and tender upon grilling. Trim any excess fat to your preference for a leaner meal.
Cooking Spray or Olive Oil for Pan: Coat your grill pan or grates with cooking spray or olive oil to prevent sticking. A light spray or drizzle will do the trick, helping you achieve those perfect grill marks without burning the meat.

Substitutions and Additions

Herbes de Provence Substitution: If you can’t find a pre-mixed Herbes de Provence, you can create your own herbes de provence recipe using equal parts of dried thyme, rosemary, oregano, and basil. A pinch of tarragon, marjoram, and lavender will add the authentic Provencal touch if you have them.
Mustard Alternative: While Dijon mustard is preferred for its creamy texture and sharp taste, you can use whole-grain mustard for a bit more texture or honey mustard for a sweeter flavor profile.
Olive Oil Alternative: If you’re out of olive oil, avocado oil is a great substitute due to its mild flavor and high smoke point, making it excellent for grilling.
Dry White Wine Substitutions: If you don’t have dry white wine or prefer to cook without alcohol, a good squeeze of lemon juice or white wine vinegar mixed with water can be used. This provides the acidity needed to balance the flavors and tenderize the lamb.
Salt and Pepper Alternatives: For a different kind of flavor complexity, try using sea salt flakes and freshly ground white pepper instead of the traditional kosher salt and black pepper.
Adding Freshness: Consider garnishing the cooked lamb chops with fresh herbs, such as a sprinkle of chopped parsley or a few lavender flowers (if you used them in your herb blend), to add a fresh look and a slightly different taste.
Cheese Addition: For an indulgent twist, chop each lamb with a small goat cheese slice immediately after grilling. The heat from the lamb will melt the cheese slightly, adding a creamy texture and tangy flavor that complements the herbed crust beautifully.
Citrus Zest: Adding the zest of a lemon or orange to the herb mix before coating the lamb chops can introduce a bright, citrusy aroma and flavor, enhancing the Mediterranean feel of this delicious dish.

Instructions

Warm up your indoor grill or frying pan over medium-high heat.

In a small bowl, blend together Herbes de Provence, mustard, olive oil, wine, garlic, and salt until well combined. Apply the mixture evenly across all surfaces of the lamb, ensuring thorough coverage.

Brush lamb chops with mixture

Place lamb chops in grill or frying pan. Cook them for 4 minutes on each side or until they reach your preferred level of doneness.

Accompany it with a crisp garden salad and warm, crusty bread.

Recipe tips

Pre-Marinate for Depth of Flavor: For a deeper infusion of the herbes de Provence and mustard into the lamb, consider marinating the chops for at least an hour or overnight in the refrigerator. The extended exposure to the marinade enhances the flavors and tenderizes the meat.
Room Temperature Meat: Allow the lamb chops to come to room temperature before grilling. This ensures even cooking, helping achieve a perfectly pink center without overcooking the exterior.
Monitoring Grill Heat: Monitor the grill’s temperature. If it’s too hot, the herbs in the crust might burn, overshadowing the delicate flavors of the meat and herbs. Medium-high heat is ideal.
Resting the Meat: After grilling, let the lamb chops rest for about 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, resulting in juicier, more flavorful chops.
Utilize Meat Thermometer: For precise cooking, use a meat thermometer to check for doneness. Lamb is best enjoyed at an internal temperature of 145°F (63°C) for medium-rare.
Alternative Cooking Methods: These lamb chops can also be cooked on an outdoor grill or broiled in an oven. Adjust cooking times accordingly.
Garnish for Presentation: Enhance the presentation with a garnish of fresh herbs on top of the chops before serving. This adds a fresh pop of color and flavor that complements the grilled meat beautifully.
Pairing with Wine: Complement the meal with a glass of red wine, such as a Grenache or Syrah, which pairs wonderfully with the rich, herbaceous flavors of the lamb.

Serving Suggestions

To fully savor the Grilled Herbes de Provence Crusted Lamb Chops, consider these serving suggestions that complement the rich flavors and textures of the dish. A side of roasted baby potatoes seasoned with rosemary and a light drizzle of olive oil can add a hearty element.

For a fresher side, a mixed green salad with a vinaigrette dressing balances the savory taste of the lamb. Grilled asparagus or sautéed green beans with slivered almonds offer a crunchy, nutritious option. Incorporate a Mediterranean twist with a side of couscous or quinoa salad embellished with diced veggies, fresh herbs, and a squeeze of lemon for zest.

Lastly, pairing the meal with a robust red wine enhances the dining experience, creating a harmonious blend of flavors that elevate the herbes de Provence crust of the lamb chops.

Storage & reheating

Store any leftover Grilled Herbes de Provence Crusted Lamb Chops in an airtight container in the refrigerator for optimal freshness. They will keep well for up to three days.

If you’re considering longer storage, freezing is a viable option. Place the lamb chops in a freezer-safe bag or container, separating them with parchment paper to prevent sticking. Properly stored, they can be frozen for up to three months.

When you’re ready to enjoy your lamb chops again, thaw them overnight in the refrigerator if they were frozen. For reheating, preheat your oven to 350°F (175°C). Place the lamb chops on a baking sheet and cover loosely with aluminum foil to prevent them from drying out. Heat them for 10 to 15 minutes or until they are warmed to your liking.

Remember, reheating times may vary based on the thickness of the chops and your oven, so it’s best to check them periodically to ensure they reach your desired temperature without overcooking.

Recipe FAQ

Can I use dried herbs instead of fresh ones for the Herbes de Provence?

Yes, you can use dried herbs if fresh are not available. Dried herbs are more concentrated in flavor, so you may want to use a slightly smaller quantity than if you were using fresh. A general rule of thumb is to use one-third the amount of dried herbs compared to fresh.

What can I substitute for the mustard if I don’t have it on hand?

If you don’t have mustard, you can use a small amount of mayonnaise or even Greek yogurt mixed with a pinch of turmeric for color. While the flavor profile will change slightly, these alternatives can still provide a tangy base for the herb crust.

Is there a non-alcoholic alternative to the wine in the marinade?

Yes, you can substitute the wine with a mixture of lemon juice and water or a non-alcoholic vinegar, such as apple cider vinegar. This will help tenderize the lamb chops and add a subtle acidity to the dish without using alcohol.

How can I make this recipe gluten-free?

This recipe can easily be made gluten-free by ensuring that your mustard and any other store-bought ingredients are certified gluten-free. Most components are naturally gluten-free, but it’s always best to check labels if you’re cooking for someone with gluten sensitivities.

Can this recipe be adapted for a vegan or vegetarian diet?

While this specific recipe features lamb chops, a plant-based alternative could involve marinating and grilling thick slices of vegetables, such as eggplant or portobello mushrooms. You can apply the same Herbes de Provence crust and cooking method to these vegan options.

4 portions