Lamb Chops With Two Olive Cream Sauces Provence Recipes

LAMB CHOPS WITH HERBES DE PROVENCE

Steps:

• Nick edges of chops in several places to prevent curling.
• Brush olive oil on both sides of chops.
• Sprinkle with salt and pepper and 2 tablespoons Herbes de provence.
• Rub seasonings into chops.
• Grill over high heat 3 to 4 minutes per side for medium rare.
• The chops should register 135 degrees at the thickest part.
• Transfer to a platter and set aside for a few minutes before serving.
• Sprinkle with remaining herbs.

PROVENçAL BRAISED LAMB CHOPS

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.