One of the things I've learned over the past few weeks of my Prescribe Nutrition RESET 14 program is that it's really important to eat nutritionally dense meals. Protein is important and so are healthy vegetables. Since we've basically cut out pastas and breads, we've been eating a bit more meat than typical. We bought these lamb chops at the Farmer's Market this weekend and didn't get to cooking them because we wound up at the beach all day Sunday (I know, tough life, right??).
Since it was a Monday and my husband was working late, I didn't feel like lighting up our charcoal grill. He's the expert griller and although I'm competent, I'm also a bit lazy by six o'clock, so I decided to just make them in the broiler. This recipe was inspired by Jacques Pepin's Broiled Lamb recipe. It called for fresh herbs and since I didn't have any on hand, I just throw on some herbs de provence. It's one of my favorite ways to season lamb.
I had six bone-in lamb chops each weighing about 1/4 pound. I let them sit at room temperature while I oven roasted some purple potatoes and steamed some green beans. Then I seasoned them with the herbs de provence and freshly cracked pepper. I dipped each side in olive oil I had poured on the plate and then salted them with kosher salt. When the broiler was ready, I cooked them about 3 minutes on each side and they came out perfectly medium rare. We use an instant read thermometer (LIFE CHANGING TOOL - this is America's Test Kitchen recommendation and it's amazing. After all, why spend a ton of money on high quality, organic meat and then risk ruining it?) and took them out at 115 degrees*. Let them rest for about five minutes and then enjoy. A simple way to make an absolutely delicious and healthy weeknight dinner
This allowed for two lamb chops per adult and one for each of the girls. It's not a ton of meat per person so adjust accordingly depending on your appetite and the number of people you're serving.
Broiled Lamb Chops with Herbs de Provence
slightly adapted from Essential Pepin by Jacques Pepin
WHAT YOU NEED
- 6-8 bone-in loin lamb chops
- 2 tbsp olive oil
- 1 tbsp herbs de provence
- black pepper and salt to taste
WHAT TO DO
- Season your lamb with black pepper and herbs de provence. Dip each side in olive oil.
- Place them on a cookie sheet covered in tin foil. Place them in the broiler about 4-5 inches from the heat.
- Cook on each side for about 3 minutes until an instant read thermometer reads 115 degrees for medium rare and 135 degrees medium.
*The USDA recommends cooking lamb to 160 degrees. We follow the temperature recommendations in Kurt Beecher Dammeir's Pure Flavor.