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Grilled Lamb Chops Provençal Recipe by Chef Michaël Michaelidis

Difficulty
Medium
Total Time
4H 35MIN
Cuisine
Ingredients

FOR THE LAMB AND MARINADE

French lamb chops: 6

Garlic cloves: 3 (minced)

Rosemary: 2 tbsp (chopped)

Thyme: 1 tbsp (chopped)

Zest of 1 lemon: 1

Olive oil: 4 tbsp

FOR THE VEGETABLES

Zucchini: 1

Eggplant: 1

Red pepper: 1

Cherry tomatoes: 1 cup (halved)

Olive oil: as needed

Salt: to taste

Herbes de Provence: to taste

FOR THE JUS

Lamb stock: 1 cup

Rosemary: 1 sprig

Dry white wine: splash

Clean flavors of garlic, herbs, and lemon meet smoky grilled lamb chops in this dish that brings the sun-soaked spirit of the French Riviera to your Fourth of July table. “This Provençal twist on a classic barbecue honors the tradition while elevating the flavor,” says Chef Michaël Michaelidis.
How to make Grilled Lamb Chops Provençal
01.
Marinate the Lamb
  • Combine the garlic, rosemary, thyme, lemon zest, and olive oil in a bowl.
  • Rub the mixture over the lamb chops.
  • Cover and marinate in the refrigerator for at least 4 hours.
02.
Grill the Lamb
  • Preheat the grill to medium-high.
  • Grill the lamb chops for about 3–4 minutes per side until medium rare.
  • Let rest for 5 minutes before serving.
03.
Prepare the Vegetables
  • Slice the zucchini, eggplant, and red pepper as desired.
  • Toss with olive oil, salt, and herbes de Provence.
  • Grill the vegetables until lightly charred.
04.
Make the Jus
  • In a small saucepan, combine the lamb stock, rosemary, and white wine.
  • Bring to a simmer and reduce until slightly thickened.
05.
Plate and Serve
  • Arrange the lamb chops on plates with the grilled vegetables.
  • Drizzle the jus over and around the meat.
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