Grilled lamb chops might sound intimidating, but this recipe couldn't be easier. The tender lamb is seasoned with herbes de Provence and served over a bed of arugula and shaved parmesan. Herbes de Provence is a super flavorful and savory spice blend that originated in southeastern France. If grilling isn't your thing, the chops can also be roasted in a 475° oven for six to seven minutes, turning once.

Make it a full meal with one of my favorite side dishes, like my smokey candied carrots or my shaved vegetable salad with goat cheese vinaigrette. 
star

Herbed Lamb Chops

Category

Main Course

Prep Time

10 minutes

Cook Time

5 minutes

Image of Herbed Lamb Chops

Ingredients

  • Vegetable oil cooking spray
  • 1 pound about 8 or 9 baby lamb chops
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1½ tablespoons herbes de Provence
  • 3 cups baby arugula (torn)
  • 2 ounces parmesan (shaved)
  • 1 lemon (cut into wedges)

Instructions

  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray grill with vegetable oil spray. Season the chops on both sides with salt and pepper. Drizzle with oil and sprinkle the herbes de Provence on both sides. Grill for 3 to 4 minutes on each side until medium-rare. Let rest for 5 minutes.
  2. Place the arugula onto a platter. Top with the shaved parmesan. Top with the lamb chops and serve with some lemon wedges.
gluten free
nut free