October 2, 2024 DinnerLeave a Comment

Baked Lamb Chops with Herbs de Provence

Name: Baked Lamb Chops with Herbs de Provence
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 10 lamb chops, double cut (two bones); 1 jar old fashioned grain mustard, such as Maille; 3-4 tablespoons of Herbs de Provence

Healthy baked lamb chops seasoned with grain mustard and the traditional blend of Herbs de Provence. This recipe has 3-ingredients and makes for a delicious, clean and light protein for dinner and meal prep.

Pay special attention to the quality of your lamb, using old fashioned grain mustard and the style of Herbs de Provence (dried herb blend) you choose. When we prepare food with simple ingredients we can enjoy great flavor, but the quality of each item is important to deliver the food.

Meals with less ingredients are nice and light on our digestions too. Enjoy (in joy).

Cheers,

Chef Whitney Aronoff

INGREDIENTS FOR BAKED LAMB CHOPS

You will need the following ingredients to make this recipe:

Lamb chops, double boned (double cut), preferable grass-fed, grass-finished
Grain mustard, preferable Maille Old Style Whole Grain Mustard
Herbs de Provence
Parchment paper
Baking sheet

NOTES FOR MEAL PREP

When preparing this dish for meal prep, you will want to undercook the lamb so it isn’t overcooked when you re-heat it.

Bake the chops 400 degrees, convection setting for 10 minutes. Let fully cool before storing.

When re-heating to serve, remove from the fridge 30 minutes to 1 hour before cooking so the chops get to room temperature. Place on a baking sheet with parchment paper. Bake at 400 degrees, convection setting for 15 minutes. Bake for 20 minutes if you prefer your lamb well done.

Serve immediately and enjoy. Reserve the bones for a batch of bone broth.

WHAT TO SERVE WITH LAMB CHOPS

CHEF TIPS

Buy your lamb chops double boned, also known as double cut. A double cut lamb chop has two ribs’ worth of meat — your butcher can definitely cut this for you to order. If you shop at Whole Foods, they are usually prepared this way in the meat case.
No need to salt and pepper the chops. The grain mustard has salt and will be enough to season the lamb.
The quality and texture of the mustard really does matter. I find that the Maille grain mustard works the best for this recipe. Other grain mustards tend to be spicy. Trader Joe’s sells a grain mustard that works as a substitute but is still not as good as Maille.
You may use dijon if you can’t find grain mustard, but very lightly season the chops with dijon. no more than a teaspoon on each side of the chop.
Try a variety of Herbs de Provence till you find the flavor you like. There are varieties in how much thyme, rosemary and lavender is in each brands blend. I like Herbs de Provence from Frontier Co-Op.

MORE HEALTHY PROTEIN RECIPES FROM STARSEED KITCHEN

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