Lamb is especially delicious in the spring, and this dish is meant to highlight the ingredient. The preparation is a snap, and the cook time is 10 minutes or less! High-quality lamb chops are not inexpensive, but they impress a dinner party, or a special someone. We got ours from Olivier’s Butchery, in the Dogpatch. We highly recommend their always-fresh products – they carry poultry, beef, pork, lamb, and include a variety of both well known and lesser-known cuts. Check ‘em out!
Mourvèdre is most often grown in the Provence and Rhone regions in France, and are described as having a “garrigue” quality. Garrigue is the scrub on the land in that area, similar to our chapparal in California. This dish is meant to pair with the 2012 La Clarine Farm Cedarville Mourvèdre. We use herbes de Provence, a French herb blend that evokes garrigue, as the spice on these chops. That integrates the flavor evoked by the wine into the flavor evoked by the dish, making them truly complementary.
Prep time: 1 hour, active time 15 minutes
Serves 4 as an entree
Author: Colleen McGarry
8 lamb chops – about 2 lbs. (2 per person)
3 cloves garlic
1/2 tsp. salt
3 tbsp. herbes de provence
1/4 tsp. fresh ground pepper
2 tbsp. olive oil
- Peel, then mince the cloves of garlic. Sprinkle the salt over the garlic, then using the blade of the knife like a spatula, rub the salt into the garlic. Once the mixture resembles a paste, move the paste into a small bowl.
- Add the pepper, herbes de provence, and olive oil to the garlic paste and mix well.
- On a large plate or cutting board, lay out the chops flat. Pat dry if there is any surface moisture.
- Divide half the paste evenly onto the surfaces of the chops, and rub the paste to coat evenly. Flip each chop, and divide the remainder and rub to coat the other side of the chops. Set the chops aside on the counter for 30 minutes to an hour.
- Heat a cast iron pan or skillet on high on the stovetop for 5-10 minutes, or until it is searingly hot. Add 2-4 chops the hot pan, being careful not to crowd the pan you’re using. We did 3 at a time in a 12” skillet.
- After about 3 minutes, when there’s a brown crust on one side, flip the chops. Cook for 2-3 minutes longer, to achieve medium doneness.
- When done, move to serving plate and tent loosely with foil if you have additional chops to sear. Serve immediately.