Herbes de Provence is brought to us by the French, specifically… well… Provence. (Bet you didn't guess that!) The blend of dried herbs, like rosemary, marjoram, and thyme, is used in many a stew or grilled meats. Here, it tops pungent mustard, combining for a herbaceous crust for these succulent and juicy lamb chops. Hearty carrots and potatoes make the perfect accompaniment for a meal that finds providence in Provence.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel, trim, and cut carrot into ½"-thick sticks.
Cut potato into ¼" rounds.
Trim and thinly slice green onions.
Pat lamb chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Place carrot and potato on prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil into vegetables.
Spread into a single layer and roast in hot oven until vegetables are lightly brown and tender, 25-30 minutes.
While vegetables roast, cook lamb chops.
Cook the Lamb Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add lamb chops to hot pan and cook undisturbed until browned, 5-7 minutes.
Flip chops and brush with mustard. Sprinkle with herbs de Provence. Cook until chops reach a minimum internal temperature of 145 degrees, 3-5 minutes.
Flip again and cook undisturbed, 30 seconds.
Remove lamb chops to a plate, tent with foil, and rest at least 5 minutes.
Wipe pan clean and reserve.
Make the Sauce
When vegetables are finished cooking, return pan used to cook lamb chops to medium heat and add ¼ cup water and demi-glace to pan. Stir to combine.
Bring to a boil. Once boiling, cook until slightly thickened, 1-2 minutes.
Remove from burner. Swirl in butter.
Finish the Dish
Plate dish as pictured on front of card, placing lamb chops on sauce. Garnish vegetables with goat cheese (breaking up with your hands if needed) and green onions. Bon appétit!
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