Seared Lamb Chops de Provence

Have you ever slipped on a jacket you haven’t worn for a while and discovered $20 in the pocket? What a great feeling – you almost feel like you’ve won the lottery, even though that money was (probably) yours to start with!

That’s how I felt when I was digging through the freezer trying to find the bag of Trader Joe’s frozen leeks I knew must be in there and came upon some frozen lamb chops we’d bought a few months back at the Kennebunk Farmers’ Market. Jackpot!

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Every once in a while, we treat ourselves to some good, locally raised meat. When you live your life mostly as a vegetarian, those rare (no pun intended) occasions when you indulge in a meaty dish are so, so wonderful. Lamb is one of our favorite choices for this treat! This lamb was raised at the Pullen Manor Farm in Kennebunk, ME, and processed at Weston’s Meat Cutting in West Gardiner, ME.IMG_4498

After I thawed them in the fridge for a few days, I whipped up these seared lamb chops with herbs de provence and a balsamic red wine sauce. I wanted to keep it fairly simple, but I also wanted an excuse to use my herbs de provence. That bottle sits far too long between uses!

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If you’re cooking any meat, the best tip I can offer is to allow it to come to room temperature before cooking it, regardless of your chosen method. You’ll get a much better result.

Seared Lamb Chops de Provence

Serves 2

  •  1 lb lamb chops (about 4)
  • salt
  • pepper
  • ½ TBSP herbs de provence
  • 1 TBSP olive oil
  • 1 TBSP shallot, minced very fine
  • 2 TBSP balsamic vinegar
  • 2/3 cup dry red wine
  • 1 TBSP butter

Take lamb chops out of the fridge. Pat dry with paper towels. Mix together a pinch of salt, a few grinds of black pepper, and the herbs de provence in a small bowl. Rub the herb mixture on one side of each lamb chop. Cover on a plate and allow to rest at room temperature for about half an hour (until they come to room temperature)

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Preheat a cast iron skillet over medium-high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the lamb chops, herb side down first. Pat a little bit of salt and pepper into the top side to season. Cook about 3 1/2 minutes per side for medium-doneness. Don’t move them during the cooking time so that a nice, seared crust forms.

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Remove the lamb chops to a clean plate. If the pan is totally dry, add a little butter (lamb chops usually have a good amount of fat on them, so you probably won’t need extra fat). Then add the shallots and cook for about 1 minute until starting to brown. Add the vinegar and continue deglazing the pan with a wooden spoon for a minute. Add the wine. The sauce will boil immediately – reduce the heat to medium and simmer for 3-5 minutes until slightly thickened. Off the heat and stir in the butter. Serve the lamb chops herby side up with the sauce spooned over the top.

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4 Thoughts on “Seared Lamb Chops de Provence

  1. Hehe what a lovely surprise to see the meat! It’s like a present to yourself don’t you think? :)

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  3. Carolyn Beans on January 5, 2014 at 4:47 pm said:

    I love lamb, but never cooked lamb chops before myself. You inspired me! I made this recipe today and it was delicious! I will definitely make this again. Loved the step by step instructions.

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