Here we are again! Back on track and fully equiped! Time to release some heavenly recipes I have made lately. It’s still a bit searching to get my filters back on my new computer but meanwhile we’ll do it with what we have. These “Provencal Lamb Chops” are to good to withold from you. Inspired by the trip to France we made last week where we were surrounded by rosemary and the other delicious herbs that are typical in these regions.
Besides Italy, France is the most beautiful and relaxing country I’ve been to. Not that I have been in much countries before but it must be hard to beat the atmosphere I’ve encountered in both countries. I’ve been inspired by both’s nations cooking history before. The Caillettes Fumé, Mediterranean Beercan Burgers and the Italian style Chicken Breasts I’ve made recently are some examples. For more take a look at the recipe index where you can find more of my experiments. Even looking at these ingredients will make you understand immediately why they are so lovely:
Luckily for us after two days of rain the weather turned out as it should be. Hot and sunny. We’ve been camping at Marsanne (Drome Provencal) in a rather tiny trailer. So when temperature dropped to 14°C at the second day we were condemned to hide in our room while the kids were sleeping… Not what we expected. But it only got better. Actually we have been visiting some great cities. For me the imposant Avignon (with it’s street theater festival), the Pitoresque Grignan and Crest, with it’s lovely little streets towards the tower, were the most beautiful to mention. But Marsanne itself earns a call too! We’ve saved the visit for the last day and were amazed by it’s beauty! After a good climb you get yourself a nice view over an old church that’s remaining and some walls of a vanished city. I’ve posted some pictures on instagram for those interested. Feel free to ask more about our experience but for now it’s time to focus on the recipe for these provencal lamb chops.
Provencal Lamb Chops with Eggplant
Last friday my wife came home with these lamb chops and asked if I wanted to grill them for supper. Who would say no to this? Not me… So the game was on. Since lamb combines well with the provencal herbs I mentioned before it wasn’t hard to come up with the idea to make provencal lamb chops out of them. After all I was still drinking Ricard and with my face in the sun pretending I was still in France. So I rubbed the Lamb chops with salt and pepper, put them in a ziplock bag with these provencal herbs and put it aside for the day. Meanwhile we went for a bike ride and once we returned I fired the grill for cooking over high heat (+/- 250°C/500°F) and grilled them for about a 2 minutes each side. I prefer them medium-rare (pink). If you want them well-done you could grill them longer but they tend to dry out so watch out for this! Dried out lamb isn’t that tasty…
Sides: Middle Eastern grilled eggplant and cauliflower rice
While I was grilling my wife made a delicious “cauliflower rice dish” to server along the lamb chops. In the rush for serving hot food and taking pictures I forgot to take a picture of her delicious sidedish… If you’re curious feel free to ask! She’ll be glad to share her recipe too! I would have done if I had taken some pictures… These eggplants were cured with a homemade dry rub based on the oriental 5 spice powder. When I grill eggplant I start by slicing them, sprinkle them with salt and wait for a minute or then. This way the salt absorbs the juice and brings the eggplant some delicious taste. Afterwards I pat them dry, sprinkle them with some oil and add some of the spices. Then I grill them for a minut or 4 each side until you got some nice searing. Click here for the exact recipe.
I hope I succeeded in bringing some provencal influences to you with this recipe. If not we had a good meal and fun preparing these chargrilled lamb chops. If you liked this recipe I hope you’ll take a moment to leave a comment or share this with your friends. You’re always welcome to connect on facebook and share your own creations.
- 1 part freshly chopped Oregano
- 1 part freshly chopped Rosemary
- 1 part freshly chopped Parsley
- 1 part freshly chopped Thyme
- 2 cloves of garlic
- 1 tbsp. olive oil
- 1 tbsp. white wine vinegar
- Salt and pepper
Start with marinating the lamb chops at least 4 hrs. before you want them on the grill. Do this by rubbing them with salt and pepper and tossing them in a ziplock bag with the freshly chopped ingredients, oil and vinegar.
Once you're ready for grilling you fire up the flames (or grillpan) for high heat cooking (about 250°C/480°F).
Oil the grid with rapeseed oil to prevent the meat from sticking (+ it's easier cleaning your grid afterwards).
Grill the lamb chops for about 2 minutes each side. They need some killer grill marks but should still be pink an juicy in the middle (at least that's how I want them and how I should advice them)
Serve with your favorite sides. These Middle Easteren spiced Eggplant slices did pretty well!