Grilled Lamb Loin Chops With Herbes De Provence - Eat Mediterranean Fo

This Grilled Lamb Loin Chops with Herbes de Provence entree is perfect for any occasion, from sophisticated dinner parties to laid-back gatherings with friends and family. With its distinctive flavor profile, this mouth-watering lamb dish will quickly become one of your favorites! Pair with a salad, toasted boule bread, and some tzatziki sauce for a quick, healthy weeknight meal.

The aromatic blend of Herbes de Provence gives the unsung hero of the loin chop. It provides an incredible depth of flavor, drawing out the best in what otherwise would be just another simple lamb chop.

While grilled lamb loin chops might seem fancy, this recipe is easy and quick to prepare; it is ready in just 20 minutes, from start to finish.

The recipe only requires a handful of simple ingredients that bring the lamb chops to the next level.

You can substitute the herbs de Provence with nearly any herbs you have to create your preferred flavors.

You can cook the lamb chops indoors using a stovetop grill pan or a cast iron skillet. You can also grill them on an outdoor grill or cook them under the broiler. Cooking times will vary depending on the preparation method.

These lamb chops are packed with flavor and aromas, but the result is not overwhelming your taste buds. Instead, they’re a real crowd-pleaser!

Herbes de Provence

Herbes de Provence is a mix of dried herbs typical of the Provence region. The cuisine of this region focuses on fresh, bright tastes and seasonal fresh ingredients like tomatoes, garlic, extra-virgin olive oil, local olives, lemon, and many herbs. These herbs are often characterized collectively as Herbes de Provence, but not in specific combinations. The blends at the supermarkets typically contain dried marjoram, savory, rosemary, thyme, oregano, and other herbs.

Herbes de Provence mix can be found online or in your local supermarket. If you prefer, you can easily make your own by mixing the herbs mentioned here.

• Lamb loin chops
• Herbs de Provence
• Dijon mustard
• Garlic
• Extra virgin olive oil
• Dry White Wine – such as Pinot Grigio or Chardonnay
• Sea salt and freshly ground black pepper

Are you ready to take your love of grilled food to the next level? Read on for our step-by-step instructions so you can recreate this delicious dish at home!

Remove the lamb chops from the fridge about 20 minutes before you’re ready to grill.

Preheat the stovetop grill pan to medium-high heat.

Lightly brush the pan with olive oil.

In a small bowl, combine Herbes de Provence, mustard, olive oil, wine, garlic, salt and. Mix well.

Brush the mixture evenly over all sides of the lamb chops.

Place lamb chops on the grill pan. Grill or broil for about 4 minutes on each side, cooking to the desired degree of doneness. Always or until an inserted thermometer reads 135 degrees F for medium-rare or 150 degrees for medium. Note that the temperature should rise by another 10 degrees or so when the grilled lamb chops are resting.

Transfer the grilled lamb chops to a plate or cutting board. Tent with one large piece of foil and let them rest for a few minutes.

Serve with a fresh garden salad, hot crusty bread, or a side dish of your choice – the endless possibilities. Enjoy!

Substitute Rosemary and Lemon for the herbs de Provence, and drizzle the cooked lamb chops with some freshly squeezed lemon juice. This combination will give a different Mediterranean flavor.

These lamb loin chops with herbs de Provence pair with almost anything.

I like to serve them with

• Greek Lemon Potatoes
• Air Fryer Roasted Baby Potatoes
• Quinoa Tabouli
• Oven Roasted Asparagus
• Orange-Pomegranate Salad with Goat Cheese or just a garden salad

And ad some dips, like

• Tzatziki Sauce
• Roasted Gaelic Hummus
• Tahini Sauce

Always cook any meat to temperature, not by time. Check the internal temperature of the meat using an instant-read meat thermometer. Actual cooking time varies based on several factors. These include internal starting temperature, individual oven variations, the thickness of the lamb chops, etc.

The safe cooking temperature for lamb is 135°F for medium rare and 135°F for medium. Use an instant-read meat thermometer to check the center temperature at the thickest parts to ensure your lamb chops are cooked perfectly. Remove from the grill pan when the internal temperature at the thickest part reaches at least 135°F. The temperature will continue to rise several degrees while the chops rest.

How can you tell when a steak is done cooking?

Use an instant-read thermometer to check for doneness. This way, you can easily measure the internal temperature and ensure the lamb isn’t over or undercooked.

Use these temperatures as a guide:

When removed from the heat, the lamb chops’ temperature should be 5-10°F below the desired temp (e.g., 145°F for medium-rare). This is because the internal temp will continue to rise while resting. See this page for more details on roasted beef’s desired doneness and corresponding internal temperatures.

Let the lamb chops rest for 5-10 minutes before serving. This will allow the cooking to finish and the juices to redistribute for a succulent and flavorful result.

Store any leftovers in an airtight glass container in the refrigerator for up to 3 days.

If you love this recipe, try my Moroccan Lamb Kofta also.

If you don’t recognize a tool or skill I mention, look it up in the Cooking Terms Glossary for more information.

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