Lamb Chops Provençale
Lamb Chops Provençale
Serves: to serve 4
Prep Time: 5 Minutes + waiting
Cook Time: 25 Minutes
Ready In:
30 mins
+ waiting
ingredients
4 tablespoons -
olive oil
2 teaspoons - thyme
8 - lamb chops or lamb cutlets
4 - tomatoes
2 tablespoons - freshly chopped parsley
1 clove - garlic
- salt and pepper
2 teaspoons - thyme
8 - lamb chops or lamb cutlets
4 - tomatoes
2 tablespoons - freshly chopped parsley
1 clove - garlic
- salt and pepper
directions
- Mix the olive oil with the thyme and allow to stand for one hour to perfume the oil. Cut the tomatoes in two and carefully remove the seeds, leaving the flesh intact. Brush each tomato all over with the perfumed oil. Sprinkle them with salt and freshly ground pepper and place them, open end uppermost, in a shallow oven-proof dish. Cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 10 minutes.
- Meanwhile peel and crush (mince) the garlic and mix with the chopped parsley. When the tomatoes are soft, sprinkle them with the parsley-garlic mixture, reduce the oven temperature and return them to the oven while the chops or cutlets are cooking.
- Brush each chop with the perfumed oil before grilling (broiling), grind a little pepper over each and cook under a preheated hot grill (broiler) for 4-5 minutes on each side (or less if you like your lamb pink in the middle, as I do).
- Serve with Baked Potatoes. Place the lamb chops and roasted tomatoes on a serving dish. Garnish with sprigs of rosemary. Prepare your candle-lit table for four and serve with a hearty, full bodied red wine