Herbes de Provence-Crusted Lamb Chops

Yield: 4 servings (serving size: 2 lamb chops)
Source: Cooking Light Magazine, July 2004
CL Comments: The savory coating of Dijon mustard and dried herbs also tastes great on chicken thighs or beef fillets. Herbes de Provence is a combination of several dried herbs--including lavender, thyme, rosemary, and basil--that evoke flavors from the south of France.
Joan's Comments: Simple and delicious. I grilled in oven, but a lot of reviews said this dish was even better on the BBQ. Used a favorite dijon.

INGREDIENTS:

1 tablespoon dried herbes de Provence
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
8 (4-ounce) lamb loin chops, trimmed
Cooking spray

INSTRUCTIONS:

  1. Prepare grill.
  2. Combine first 5 ingredients; rub evenly over both sides of lamb.
  3. Place lamb on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.

NUTRITIONAL INFO:

Healthy Units: 5 per serving or core
CALORIES 220 (41% from fat); FAT 10g (sat 3.4g,mono 4.3g,poly 0.8g); PROTEIN 29.2g; CHOLESTEROL 90mg; CALCIUM 44mg; SODIUM 505mg; FIBER 0.6g; IRON 2.6mg; CARBOHYDRATE 1.7g

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