Côtes d’Agneau aux Herbes de Provence
(Lamb Chops with Garlic & Provencal Herbs)
Here is a very simple and straightforward recipe that brings all the scents and savours of Provence into your kitchen and dining room.
Ingredients (for 4 servings):
4 thick lamb leg chops; 1 teaspoon fresh rosemary; 1 teaspoon fresh thyme; ½ teaspoon fresh sage; 12 cloves garlic, unpeeled; 4 tablespoons olive oil; 1 glass dry white wine; juice of half a lemon; salt and freshly-ground black pepper.
Method:
Chop the herbs finely. Place the chops side by side in a shallow dish. Sprinkle with the chopped herbs, 2 tablespoons of olive oil and a light grind of the pepper mill. Leave to marinade for at least two hours. Turn the chops several times in the marinade.
Heat the remaining olive oil in a large, heavy frying pan. When the oil is very hot, add the chops and cook quickly for 2 minutes on each side.
Lower the heat to moderate. Throw the (unpeeled) garlic cloves into the pan and continue cooking, moving the cloves about in the pan and turning the chops once or twice, until the garlic is tender and lightly browned and the lamb is cooked to your liking.
Transfer the chops to a warm serving dish and scatter over the garlic cloves.
Pour the white wine into the frying pan, squeeze in the juice of half a lemon and bring to a quick boil, stirring constantly, until reduced and syrupy. Pour the juices from the pan over the lamb and garlic, and serve immediately.
Very good with dauphinois potatoes.
For more information on the food, wine, restaurants and recipes of Provence please check out the author's web site at: http://www.cafe-de-provence.com
Source: www.a1articles.com