Credit: Ruben Cabrera
Grilled Lamb Chops Provençal Recipe by Chef Michaël Michaelidis
30 Jun 2025
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.
