Lamb Chops Provencale is a classic from French cuisine. The combination of rosemary, thyme and garlic pairs perfectly with rich lamb. Serve with a refreshing mint yogurt sauce for a complete dish.
Preparation
Step 1: Marinate the Chops
Mix olive oil with finely chopped garlic, rosemary, thyme, lemon zest and lemon juice. Rub the lamb chops with this marinade. Let marinate for at least 30 minutes, or overnight in the fridge for more intense flavor.
Step 2: Make the Mint Yogurt Sauce
Stir the yogurt smooth with pressed garlic, lemon juice and finely chopped mint. Season with salt and pepper. Refrigerate until serving – the flavors meld best if it sits for a while.
Step 3: Preheat the BBQ
Light the BBQ and let the coals burn to nice medium heat zones (200-220°C). Add some rosemary sprigs to the coals for extra aroma.
Step 4: Grill the Chops
Remove chops from marinade and pat dry. Sprinkle with coarse sea salt. Place on hot grill and grill 3-4 minutes per side for medium-rare (54°C core). Let rest 5 minutes before serving.
Step 5: Serve
Place the chops on warm plates. Spoon the mint yogurt sauce next to or draped over the chops. Garnish with rosemary sprigs and lemon zest.
Tips from the BBQ Chef
- Ask the butcher for Frenched lamb chops – these look neater and are easier to handle.
- Measure core temperature: 52-54°C for medium-rare, 58°C for medium.
- Smoke the coals with rosemary for a delicious Provençal twist!
Wine Advice
With Lamb Chops Provencale, a full-bodied red wine such as Côtes du Rhône or an Argentine Malbec pairs perfectly. Serve the wine at room temperature for optimal taste.