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250ml Herbs De Provence Infused Olive Oil Blend – thyme rosemary lavender
Garden Infuzions

Garlic & Herb Lamb Chops With Herbs De Provence Blend

Tender lamb chops seared with garlic, rosemary, thyme, and a fragrant Herbs De Provence finish for a simple dinner that tastes like it came from a favorite bistro.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 lamb loin chops about 1 1/2 pounds
  • 1 1/2 tablespoons Herbs De Provence Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley

Equipment

  • 1 Large skillet heavy-bottomed preferred
  • 1 meat tongs for turning chops
  • 1 Cutting board for resting the lamb
  • 1 Chef’s knife for mincing garlic and herbs
  • 1 Small spoon for basting

Method
 

Instructions
  1. 1. Pat the lamb chops dry with paper towels and season both sides with kosher salt, black pepper, chopped rosemary, and thyme.
  2. 2. Heat a large skillet over medium-high heat and add the olive oil.
  3. 3. Sear the lamb chops for 3 to 4 minutes on the first side until deeply browned.
  4. 4. Flip the chops, reduce the heat to medium, then add the butter and minced garlic to the pan.
  5. 5. Spoon the melted butter and garlic over the chops as they cook for 3 to 4 minutes more, or until they reach your desired doneness.
  6. 6. Remove the skillet from the heat and drizzle the lamb chops with Herbs De Provence Infused Olive Oil Blend and lemon juice.
  7. 7. Rest the chops for 5 minutes, then finish with chopped parsley and serve warm.

Notes

For best flavor, keep the herb finish light and add it after cooking so the blend stays bright and fragrant. Lamb chops can be cooked a little less or more depending on preference, but avoid overcooking so they stay tender. Letting the meat rest before serving helps the juices settle back into the chops.

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