Lamb Chops Provencale Recipes

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EASY PROVENCAL LAMB



Easy Provencal Lamb image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 12

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch-diced
1/2 cup good olive oil
1/2 cup good honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary plus branch of rosemary for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
  • Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
  • Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

PROVENçAL BRAISED LAMB CHOPS



Provençal Braised Lamb Chops image

Provided by Paul Grimes

Categories     Garlic     Olive     Onion     Potato     Braise     Dinner     Lamb Chop     White Wine     Thyme     Party     Potluck     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 10

4 (1/2-inch-thick) lamb shoulder chops (1 3/4 pounds total)
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced lengthwise (1/4 cup)
2 medium onions, sliced (4 cups)
1 Turkish or 1/2 California bay leaf
1 1/2 cups dry white wine
1 1/2 pounds boiling potatoes
3 large thyme sprigs
1/3 cup oil-cured black olives
1 (14 1/2-ounce) can reduced-sodium chicken broth

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring constantly, until golden, about 1 minute. Transfer with a slotted spoon to a plate. Brown chops in 2 batches, turning once, about 4 minutes total per batch. Transfer to a plate.
  • Add onions, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet and cook over medium-high heat, stirring occasionally, until lightly browned, 10 to 12 minutes. Add wine and bring to a boil, scraping up brown bits, then remove from heat.
  • Peel potatoes and slice about 1/8 inch thick. Scatter half of potatoes in a shallow 3-quart baking dish, then top with half of onions. Scatter garlic, thyme, and olives over onions, then top with lamb chops. Repeat layering remaining potatoes and onions, then pour wine, broth, and meat juices over top.
  • Bake, uncovered, basting top with juices once or twice, until potatoes are tender and browned on top and meat is tender when pierced with tip of a knife, about 1 1/2 hours.

COTELETTES D'AGNEAU A LA PROVENCALE LAMB CHOPS PROVENCE-STYLE



Cotelettes d'Agneau a la Provencale Lamb Chops Provence-Style image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 19

6 lamb chops from the rib
1/4 cup olive oil
1 teaspoon dried basil
1 tablespoon parsley, chopped
1 tablespoon scallions, chopped
2 tablespoons mushrooms, chopped
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup dry crumbs of French bread
1/2 cup Champagne (or other dry white wine)
1/2 cup consomme
1 tablespoon butter
2 tablespoons dry crumbs of French bread
1 tablespoon shallots, chopped
2 teaspoons parsley, chopped
1 teaspoon scallions, chopped
1/4 teaspoon salt
Freshly ground black pepper
1 orange

Steps:

  • Trim fat from the chops. In a shallow baking dish, whisk together olive oil, basil, parsley, scallions, mushrooms, salt and pepper. Marinate chops for half an hour, turning once. Without removing the marinade ingredients from the surface of the chops, coat them with bread crumbs. Broil the chops, not too closely to the heat, for 6 to 8 minutes on each side, or until the crumbs are nicely browned and the chops are pink on the inside.
  • Meanwhile prepare the sauce: Cook the wine and consomme in a saucepan. Knead together the butter and crumbs, shallots, parsley, scallions, salt and pepper. Add this mixture to the simmering liquid, stirring. Continue to simmer the sauce, stirring occasionally, until some of the liquid evaporates and the sauce thickens. Just before serving, stir in the zest of 1/4 orange and 2 to 3 tablespoons orange juice. Serve in a sauceboat with lamb chops.

PROVENçAL RACK OF LAMB



Provençal Rack of Lamb image

Provided by Shelley Wiseman

Categories     Lamb     Potato     Tomato     Quick & Easy     Dinner     Rack of Lamb     Spice     Fall     Pan-Fry     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 9

2 garlic cloves
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
3 tablespoons olive oil, divided
2 medium tomatoes, halved
1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
2 medium shallots, thinly sliced (1/3 cup)
2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
2 tablespoons water

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
  • Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
  • Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
  • Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
  • Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
  • Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.

LAMB CHOPS PROVENCALE



Lamb Chops Provencale image

Make and share this Lamb Chops Provencale recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 55m

Yield 4 lamb chops, 4 serving(s)

Number Of Ingredients 13

4 lbs lamb chops (1 pound each)
salt & freshly ground black pepper
1 tablespoon vegetable oil
1 teaspoon dried rosemary
chopped parsley (for garnish)
2 tablespoons olive oil
2 tablespoons onions, chopped
1 teaspoon garlic clove, minced
1 1/4 lbs tomatoes, cored, peeled and cu into 1 inch dice (about 2 to 3 cups)
salt & freshly ground black pepper
1 teaspoon dried rosemary, chopped
1/3 cup black olives, drained (try to use kalamata)
1/2 cup green olives, pitted and drained

Steps:

  • Season lamb chops with salt and pepper. Heat vegetable oil in a heavy skillet over medium heat; brown chops on all sides, including browning the fat on the edges, until well browned, about 10 minutes each side. Continue cooking another 15 to 18 minutes, turning once until chops are done. This will produce a medium rare chop. Five minutes before they are done sprinkle with 1 teaspoon dried rosemary. For well done meat cook 15 minutes longer.
  • Meanwhile heat olive oil in another skillet. Add onion and garlic. Cook until wilted, about 5 minutes. Add tomatoes, salt, pepper, and 1 teaspoon chopped dried rosemary. Cook 5 to 10 minutes. The tomatoes should not become mushy. Add olives and heat through.
  • To serve, arrange the tomato mixture on the bottom of a serving dish. Arrange lamb chops over top and sprinkle with parsley.

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