Description
Herbes de Provence lamb chops grilled hot and fast, served over blistered cherry tomatoes, olives, and toasted pine nuts with feta and fresh mint.
Ingredients
For the lamb:
- 3 racks of lamb (about 1½ lb each), frenched and cut into individual chops
- 2 tbsp olive oil
- 3 tbsp Herbes de Provence
- 2 tbsp ground black pepper
- 1 tbsp sea salt
For the tomatoes:
- 2 tbsp olive oil
- 2 pints cherry tomatoes, or smaller heirloom tomatoes if preferred
- 1 cup cured olives, pitted
- 3 tbsp pine nuts, toasted
- ½ cup mint leaves, divided
- 1 cup feta cheese, crumbled
Instructions
- Preheat grill to high. Place a cast-iron skillet or other grill-safe sauté pan on the grates to heat.
- Season lamb chops with olive oil, Herbes de Provence, salt, and pepper.
- Grill the chops until marked evenly on both sides and 125°F to 130°F inside for medium-rare, about 2 minutes per side. Work in batches if needed. Transfer to a platter and rest 5 minutes.
- While the lamb cooks, add the remaining 2 tbsp olive oil and the tomatoes to the hot pan. Cook, shaking the pan occasionally, until the tomatoes blister and naturally split, 4 to 6 minutes.
- Add the olives, pine nuts, and half the mint. Sauté until evenly combined, about 1 minute, and remove from the heat.
- Arrange an even number of chops on each plate, or arrange on a large family-style platter.
- Spoon the tomato mixture over the lamb and garnish with feta and the remaining mint.
Notes
Toasting pine nuts: Toast in a dry skillet over medium heat, stirring often, until golden, 3 to 4 minutes. Watch closely; they burn quickly.
Doneness: The USDA recommends cooking lamb to 145°F followed by a 3-minute rest. For medium, pull the chops at 135°F.
Indoor method: Cook the chops on a cast-iron grill pan over medium-high heat, or broil about 4 inches from the heat, 2 to 3 minutes per side. Blister the tomatoes in a skillet on the stovetop.
Seasoning: Two tablespoons of black pepper give the chops a bold crust. Use 1 tablespoon for a milder flavor.
Dairy-Free Version:
For a dairy-free version, omit the feta. Cooking time does not change.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Grilling
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: About 4 chops with tomatoes (1/6 of recipe)
- Calories: 850