Dijon and Herb Crusted Lamb Chops

Dijon and Herb Crusted Lamb Chops

adapted from Savory Online

If you love lamb, like we do, you will go wild for this French twist on classic grilled lamb chops.

Herbes de Provence is an herb blend from that region of France. Don't have any on your spice rack - make some yourself. Click here to learn more.  

Sous vide is a method of slow cooking food at a consistent temperature, No sous vide machine - grill or broil for 6-8 minutes per side to desired doneness.

Serve over a bed of steamed or sautéed vegetables.

Serves 2                                                                            10 WW pp / serving

2 6 oz. lamb chops, 1 to 1 ¼" thick
1 Tbsp. Herbes de Provence
1 Tbsp. Dijon mustard
2 tsp. garlic oil
1 Tbsp. freshly squeezed lemon juice

1. Preheat the sous vide water.
2. Blend herbs, Dijon mustard, oil and lemon juice together in a small bowl.
3. Evenly coat surface of each chop with 2 teaspoons of mixture. 
4. Put each chop in a plastic bag with the air removed.
5. Cook in the sous vide for 131F and cook for 1 hour.
6. Sear on a grill or in a grill pan before serving.

Enjoy!