Lamb Chops Provençal
When I first had these, I thought it was perhaps the most delicious and succulent piece of meat I have ever put in my mouth. There is just so much flavor and the perfect amount of saltiness to make you want more and more. Make sure you get good quality chops – buy a rack of lamb and have the butcher cut it for you. I would say something like green beans or asparagus is a good side, but honestly it's not worth it: you won't want to eat anything except the lamb, potatoes, and the hot and juicy tomatoes and onions.
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Servings: 6 people
Calories: 878 kcal
Net Carbs: 26 g
Ingredients
Tomatoes and Potatoes
- 2 Tbsp (2 Tbsp) extra virgin olive oil, divided
- 2 cups (320 g) sweet onions, thinly sliced
- 5 (5) medium vine-ripened tomatoes, cut into 1/4 inch slices, seeds mostly removed
- Coarse sea salt
- 1/4 tsp (1/4 tsp) freshly ground black pepper
- 1/2 tsp (1/2 tsp) fresh rosemary, chopped
- 1/2 tsp (1/2 tsp) fresh thyme, chopped
- 1/2 cup (50 g) freshly grated parmesan cheese
- 1 1/2 lbs (680 g) Yukon gold potatoes, cut into 1/8 inch thick slices, unpeeled
Lamb Chops
- 1 1/2 Tbsp (1 1/2 Tbsp ) coarse sea salt
- 2 Tbsp (2 Tbsp) fresh rosemary , minced
- 1 Tbsp (1 Tbsp) fresh thyme, minced
- 3 cloves (3 cloves) garlic, minced
- 1/2 cup (125 g) Dijon mustard
- 1 Tbsp (1 Tbsp) balsamic vinegar
- 2 racks (2 racks) lamb, cut into individual chops and trimmed
- 1 Tbsp (1 Tbsp) sunflower or safflower oil
Instructions
- Preheat the oven to 450°F. Lightly grease a 9 x 13 inch baking dish.
Tomatoes and Potatoes
- Heat 2 Tbsp of the olive oil in a large skillet over medium-low heat. Add the onions and cook until translucent, stirring occasionally, about 5 minutes. Remove from heat, and add the tomatoes and 1/4 tsp salt. Stir to combine, being careful not to break up the tomatoes.
- In a small bowl, combine 1/4 tsp salt, 1/8 tsp black pepper, the herbs, and the cheese. Spread half the tomato and onion mixture in the bottom of the reserved baking dish. Top with half the potato slices. Sprinkle half the herb mixture over the potatoes. Repeat thee layers, ending with the herb mixture. Cover the dish with foil and bake for 30 minutes.
Lamb Chops
- Meanwhile, in the bowl of a food processor fitted with a steel blade, mix the salt, the herbs, and the garlic until they are very finely minced. Add the mustard and balsamic vinegar and process for 1 minute.
- Coat the chops in the marinade and let stand for 30 minutes to an hour at room temperature.
- Heat the Tbsp of sunflower oil in a skillet over medium-high heat. Add the chops and brown evenly all over, about 3 minutes per side.
- Remove the chops from the skillet and add them to dish that was in the oven, placing them on top of the potatoes and discarding the foil. Continue cooking until the potatoes are fork tender, the cheese is lightly browned, and the chops are cooked medium to medium-rare, about 10-12 minutes. Serve immediately.
Nutrition
Calories: 878kcalFat: 64gSodium: 2264mgNet Carbs: 26gSaturated Fat: 25gPotassium: 1337mgCarbohydrates: 31gVitamin A: 1009IUFiber: 5gVitamin C: 42mgSugar: 7gCalcium: 191mgProtein: 45gCholesterol: 171mgIron: 5mg
