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 Herbes de Provence–Crusted Lamb Chops

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Registration date : 2008-09-25

Herbes de Provence–Crusted Lamb Chops Empty
PostSubject: Herbes de Provence–Crusted Lamb Chops   Herbes de Provence–Crusted Lamb Chops EmptySeptember 17th 2013, 3:59 pm

Herbes de Provence–Crusted Lamb Chops

The Dijon mustard and dried herbs rub also tastes great on chicken thighs or beef fillets. Herbes de Provence is a combination of several dried herbs—including lavender, thyme, rosemary, and basil—that evokes flavors from the south of France.

Yield: 4 servings (serving size: 2 lamb chops)
2 tablespoons Dijon mustard
1 tablespoon dried herbes de Provence
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
8 (4-ounce) lamb loin chops, trimmed
Cooking spray

1. Preheat grill to medium-high heat.

2. Combine first 5 ingredients; rub evenly over both sides of lamb.

3. Place lamb on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.

A hungry stomach seldoms scorns plain food.
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