| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- Six 3/4-inch-thick lamb chops, Frenched
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 2 teaspoons herbes de Provence
- 1 1/2 teaspoons agave nectar
- 2 tablespoons chopped fresh mint
Instructions
- Place the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes.
- Heat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1024 |
| Total Fat | 90 g |
| Saturated Fat | 35 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 47 g |
| Cholesterol | 211 mg |
| Sodium | 633 mg |
Reviews
Wow!!! These were AHMAZING and so easy to make!
I made them for my dad for a special holiday dinner. Definitely brag worthy!
Cant wait to make again! Love it and love the show, so fun! Thank you, thank you, THANK YOU!
As soon as I read that Herbs de Provence was an ingredient, I had to try this recipe. I made these the other night and it did not disappoint. I hadn’t ever thought of using that ingredient on these unlike as when roasting corn on the cob-I mixed it in butter,sealed them back in their husks and grilled them,,,Delicious. For this, I used mint jelly instead as I did not have agave nectar nor fresh mint, Thank you!
These lamb chops are by far the best lamb chop recipe I’ve ever made! Super easy and quick. The mint is perfect on these. More importantly my family loves them.