Name: Grilled Herbs de Provence Lamb Loin Chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 Tablespoon dried herbs de Provence; 2 Tablespoons Dijon mustard; 1 Tablespoon olive oil; 1 Tablespoon Dry White Wine such as Chardonnay; 1⁄2 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 garlic clove, minced; 8 - 1" thick lamb loin chops, trimmed; Cooking spray or olive oil for pan

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Awaken flavors of South France with Grilled Herbs de Provence Lamb Loin Chops! This savory mixture of Dijon mustard, white wine and dried herbs is such a delectable combination of flavors.

Cut piece of lamb loin chops on a fork with the remaining chop and salad on a plate

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Until we moved to Tennessee, our family lived in a small town in rural Illinois. We raised a lot of our own food, including beef, chicken, pork, rabbit, and vegetables from a garden. We canned, froze, and dehydrated as much as we could for use throughout the non-growing season. Although we didn’t raise lamb, I remember my parents trading meat for the lamb.

We didn’t go out to eat a lot throughout my childhood, but there was also a place we tried a few times over the years that offered a gyro. They were always delicious! While lamb is not something I want on a regular basis, it’s a unique flavor change that I like to serve for special occasions.

How to Cook Lamb Loin Chops:

Lamb chops should always be cooked quickly over a high heat. You can use an indoor grill pan like I did for these chops, or you can opt for an outdoor grill or griddle. The time to reach optimum temperature depends on the exact cut you choose and thickness of the chops.

Because ovens and grills often cook at varied temperatures, you will want to have a digital meat thermometer on hand to check your meat as you cook. Here is a general guide for temperatures of your desired level of doneness.

122°F – very rare
131°F – medium rare
140°F – medium (pink)
149°F – medium well
162°F – well done

Awaken flavors of South France with Grilled Herbs de Provence Lamb Loin Chops! This savory mixture of Dijon mustard, white wine and dried herbs is such a delectable combination of flavors.

Ingredients to Make Herbs de Provence Lamb Loin Chops:

1 Tablespoon dried herbs de Provence
2 Tablespoons Dijon mustard
1 Tablespoon olive oil
1 Tablespoon Dry White Wine such as Chardonnay
1⁄2 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 garlic clove, minced
8 – 1″ thick lamb loin chops, trimmed
Cooking spray or olive oil for pan

Plate with a piece of crusty bread and salad

How to Make Grilled Herbs de Provence Lamb Loin Chops:

Preheat indoor grill pan to medium high heat.

Lightly brush pan with olive oil.

In a small bowl, combine Herbes de Provence, mustard, olive oil, wine, garlic, salt and. Mix well. Brush mixture evenly over all sides of lamb.

Place lamb chops on grill. Grill or broil 4 minutes on each side, cooking to desired degree of doneness.

Serve with a fresh garden salad and hot crusty bread.

Enjoy!

Chops cooked in cast iron grill pan with crusty bread

Yield: 4 Servings