Lamb Côtelettes Aux herbs de Provence

 Lamb Côtelettes Aux herbes de Provence

Marinated in rosemary, mint and thyme, and served with gilled vegetables, these are flame-roasted lamb chops will become a staple for any occasion. It is also a dish with accessible ingredients which is mainly based on seasonal vegetables and meats.

Preparation Time: 15 mins.  Marination: 30 minutes

Cooking Time: 10 - 15 minutes

Serving: 4 people

Ingredients:

• 12 lamb chops, 90 to 120 grams and 2.5 cm thick each
• 60 ml extra virgin olive oil
• 2 lemons
• 3 cloves of garlic
• 3 tablespoon of herbs de provence
• Salt and pepper freshly ground
• some carrots

Preparation:

1. Arrange the chops side by side in a large enough dish. Pour the oil into a small bowl. Cut the lemon in half, squeeze the lemon into the oil and mix well with at fork. Reserve half of the mixture to brush the meat while cooking.
2. Coat both sides of the chops with some of the lemon oil, finely chopped garlic, salt and pepper to taste. Sprinkle the lamb with 2 tablespoon of provençal herbs and leave to marinate for at least 30 minutes at room temperature.
3. Preheat the oven grill to high heat.
4. When the grill is ready, brush and oil the grill, or place a parchment paper in an oven dish to gather the liquid might extract from the meat while grilling. Place the chops on the hot grill, turn with tongs and cook to taste for about 5 minutes on each side to obtain medium rare meat.
5. Optional, you can include carrots sticks in the oven dish, this will serve as your side dish when serving.
6. During cooking, brush the chops with the lemon oil reserved from time to time.
7. Place the grilled chops on a large plate and season it with the remaining provençal herbs.
8. Serve warm accompanied with a fresh baguette. Enjoy.