Côtes d’Agneau aux Herbes de Provence
(Lamb Chops with Garlic & Provencal Herbs)
Here is a pretty very simple and very simple recipe that brings all the scents and savours of Provence into your kitchen and dining room.
Ingredients (for 4 servings):
4 thick lamb leg chops; 1 teaspoon fresh rosemary; 1 teaspoon fresh thyme; ½ teaspoon fresh sage; 12 cloves garlic, unpeeled; 4 tablespoons olive oil; 1 glass dry white wine; juice of half a lemon; salt and freshly-ground black pepper.
Strategy:
Chop the herbs finely. Location the chops side by side in a shallow dish. Sprinkle with the chopped herbs, 2 tablespoons of olive oil and a light grind of the pepper mill. Leave to marinade for at least 2 hours. Turn the chops quite a few times in the marinade.
Heat the remaining olive oil in a substantial, heavy frying pan. Once the oil is pretty hot, add the chops and cook rapidly for 2 minutes on every side.
Lower the heat to moderate. Throw the (unpeeled) garlic cloves into the pan and continue cooking, moving the cloves about in the pan and turning the chops as soon as or twice, until the garlic is tender and lightly browned and the lamb is cooked to your liking.
Transfer the chops to a warm serving dish and scatter over the garlic cloves.
Pour the white wine into the frying pan, squeeze in the juice of half a lemon and bring to a fast boil, stirring continuously, until decreased and syrupy. Pour the juices from the pan over the lamb and garlic, and serve instantly.
Really excellent with dauphinois potatoes.
For a lot more details on the food, wine, restaurants and recipes of Provence please check out the author’s internet web site at: [http://www.cafe-de-provence.com]