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Roast Lamb Chops with Herbes de Provence Recipe

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This recipe for Roast Lamb Chops with Herbes de Provence is from The Pou/Perino Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 lamb chops, about 1 3/4" thick
1/2 cup extra virgin olive oil
1 1/2 Tbsp. sherry vinegar (or any kind)
2 Tbsp. Herbes de Provence
2 cloves pressed garlic
rosemary
salt, pepper, onion powder, garlic powder
Directions:
Directions:
Combine all ingredients in a large bowl and whisk together; pat lamb chops dry, then salt and pepper each side; add chops to bowl, cover with plastic wrap, and marinate at room temperature; when ready to roast them, place chops on foil lined baking sheet and top with any leftover marinade; preheat over to 400 degrees and roast for 12-13 minutes for medium rare, or put on barbecue pit; transfer to cutting board and let rest for 5 minutes before serving.
Personal Notes:
Personal Notes:
I don't use any measurements when I do this. It is quick, simple and DELICIOUS! If you can marinate for an hour, do so, but if not, I'll marinate as long as possible while I'm getting the rest of my dinner together. If you don't have Herbes de Provence, it's just equal parts of dried bay leaf, thyme, fennel, rosemary, oregano, tarragon, marjoram, or use any of these that you have, it really doesn't matter.

 

 

 

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