Roasted Lamb Chops with Herbes de Provence Sea Salt (Herbes de Provence Sea Salt)
Roasted lamb chops get a boost of flavor from our herbes de Provence sea salt, a blend of aromatic Provençal herbs and premium French grey sea salt. Accompany the chops with an assortment of summer vegetables: drizzle them with olive oil, sprinkle lightly with herbes de Provence sea salt and freshly ground pepper, and roast alongside the lamb.
- 2 racks of lamb, each with 7 or 8 ribs and 1 1/2 to 2 lb., frenched
- 4 garlic cloves, thinly sliced
- Leaves from 4 fresh rosemary sprigs, roughly chopped
- 2 1/2 Tbs. extra-virgin olive oil
- Herbes de Provence sea salt, to taste, lightly crushed in a mortar and pestle
- Freshly cracked pepper, to taste
Put the racks of lamb in a large bowl. Add the garlic, rosemary and 2 Tbs. of the olive oil and turn the lamb to coat evenly. Transfer the lamb to a large resealable plastic bag and seal the bag. Refrigerate for at least 6 hours or up to overnight.
Preheat an oven to 425°F.
Scrape off most of the marinade from the lamb and reserve. Season the lamb generously with the herbes de Provence sea salt and pepper. Let the lamb come to room temperature.
Heat a large fry pan over high heat. Warm the remaining 1/2 Tbs. olive oil until shimmering. Add the lamb and sear until well browned on all sides.
Transfer the lamb to a rimmed baking sheet and scatter the reserved marinade on top. Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, about 15 minutes, or until done to your liking.
Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Carve the racks into individual chops, arrange on a warmed platter and serve immediately. Serves 4.
Adapted from a recipe by Williams-Sonoma.