Lamb Chops/Steak Rubbed with Herbes de Provence

Lamb Rack, Frenched

Lamb Rack, Frenched

By Cat, Oct 2014 (Photo, right, from Food (4))

Next to fish, lamb is probably my favorite meat, especially when flavored with herbs common to the Mediterranean, such as Greek and Lebanese food. While Herbes de Provence seasoning is common in the Mediterranean region of France, it is also popular throughout that country. See Herbs & Spices: Blends for more about the herbs used in this blend.

This is a very simple recipe, and quick to make.

Lamb Chops/Steak Rubbed with Herbes de Provence

This recipe is adapted form Fine, originally by Arlene Jacobs. The original serves 4, but I’ve adapted it to serve 2. It also uses lamb chops, but is also delicious with steaks from the leg of the lamb. Lamb shoulder steaks would also work, but in my opinion, more difficult to eat because of all the bones.

Ingredients & Equipment

  • 1 ½ -2 Tbsp extra-virgin olive oil
  • 1 Tbsp dried herbes de Provence
  • 1 – 2 cloves garlic, mashed to a  paste
  • 1 Tbsp lard or coconut oil
  • 4 – 6 lamb rib chops (¾ inch thick) or one ¾” thick steak from leg of lamb (12 – 16 oz)
  • Unrefined sea salt and freshly ground black pepper
  • small bowl, brush
  • cast iron or other heavy-bottomed skillet


  1. Mince garlic then press to a paste with side of knife blade.
  2. Combine olive oil, herbs and garlic in a small bowl, to make a wet paste.
  3. Rub paste all over the chops/steak (both sides); set aside to rest for 20 minutes at room temperature.
  4. Season meat on both sides with salt and pepper.
  5. Heat 1 Tbsp lard or coconut oil over high meat until very hot but not smoking. Sear meat until browned, 2 – 3 minutes on both sides for medium rare.
  6. Off heat and transfer meat to a platter. Tent loosely with foil for 5 minutes before serving.

Serving suggestions:

  1. Fine Cooking recipe recommends serving with mashed potatoes with olive oil & parsley  (2) (I would use garlic mashed potatoes with the oil and parsley) and a side of Haricots Verts with Toasted Walnuts and Chèvre (3).
  2. Serve with baked sweet potato (or baked and mashed), braised broccolini and green beans, with homemade goat cheese.
  3. Accompany with a green salad with chèvre or homemade goat cheese, and Mediterranean Vinaigrette


9/30/14: used 12 oz leg of lamb steak. Could not find lavender, so bought a commercial Herbes de Provence blend that includes savory, thyme, lavender, basil plus unspecified herbs & spices. Made as written, allowing meat to marinate for abut 1 hour because I got distracted. Seared meat 2 min per side (I like it rare), then let it rest, tented, 5 min, then cut it into 2 servings. Result: Delicious and oh so quick!

Served with braised broccolini and asparagus, baked sweet potato, cooked beet, and a salad of lettuce & greens, chopped dried cherries, fresh pear slices (from my tree), homed goat cheese with Balsamic & Basil Vinaigrette.



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