Description
Healthy baked lamb chop recipe seasoned with old fashioned grain mustard and a blend of Herbs de Provence.
Ingredients
Scale
- 10 lamb chops, double cut (two bones)
- 1 jar old fashioned grain mustard, such as Maille
- 3–4 tablespoons of Herbs de Provence
Instructions
- Preheat oven to 400 degrees, convection setting.
- Place parchment paper on a baking sheet. Season each side of the lamb chops and edges generously with grain mustard. Follow by sprinkling on the Herbs de Provence. Turn over chops and repeat on the other side.
- Bake for 15 minutes for rare lamb, 20 minutes for medium lamb.
- Serve immediately.
Notes
- Lamb chops change in size, so if they are running small, 15 minutes will be more than enough time.
- If they are running thick, lean towards baking them 20-25 minutes. Lamb is best served medium to medium-well. Avoid rare lamb as the flavor is lacking and the texture is hard to chew.
- Season the lamb chops as generously as you would like with the Herbs de Provence.
- Serve with a Horseradish sauce, Buttermilk Sauce, Blue Cheese Sauce or with roasted onions and vegetables.