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!

Herbes de Provence

Herbes de Provence

adapted from Food Network

Herbes de Provence is an herb mix from the Provence area of France.

Makes about 1/2 cup                                                    0 WW pp / serving

1 Tbsp. dried fennel seeds

1 Tbsp. dried rosemary

1 Tbsp. dried thyme

1 Tbsp. dried oregano

1 Tbsp. dried basil

1 Tbsp. dried marjoram

1 Tbsp. dried savory

1. Put the fennel seeds and rosemary in a spice grinder and gently process.
2. Transfer the fennel mixture to a small bowl and add the remaining ingredients.
3. Mix well.

Enjoy!

Broccoli with Fennel and Bell Pepper

Broccoli with Fennel and Bell Pepper

adapted from Bon Appetit November 2001

Herbs de Provence is an herb blend that is available at specialty food stores and some supermarkets. If you can't find it you can blend your own.

Makes 2 servings                                                0 WW Blue points / serving

Cooking spray

1/2 tsp. fennel seeds, crushed or chopped

1 shallot, chopped

3 oz. fresh fennel slices (bulb cut in half then sliced)

1/3 bell pepper, sliced

4 oz. broccoli florets

1/2 tsp. Herbes de Provence

1/3 cup homemade chicken stock or store bought broth

Kosher salt & Freshly ground black pepper

1. In a large skillet coated with cooking spray, cook the fennel until fragrant, about 2 minutes.
2. Add the shallot and sauté until golden, about 3 minutes.
3. Add the fennel and bell pepper and sauté until tender, about 3 minutes.
4. Add the broccoli and spray with some more cooking spray.
5. Stir in the Herbes de Provence and pout in the stock.
6. Simmer until the broccoli is tender-crisp and the liquid evaporates, about 6 minutes.
7. Season to taste with salt and pepper prior to serving.

Enjoy!

Scallop Kabobs

Scallop Kabobs

adapted from The Legal Seafood Cookbook

This could also be grilled to develop beautiful sear marks.

Serving size is larger than pictured. This was made as one part of Scallops 3 ways.

Makes 2 servings                                                    1 WW Blue point / serving

1/6 cup fresh lemon juice

1/6 cup vegetable oil

1/6 cup water

1/2 tsp. Herbes de Provence

pinch of dry mustard

pinch Kosher salt

few grinds of freshly ground black pepper

3/4 lb. sea scallops

2 mushroom caps

1/2 medium onion, cut into 4 wedges

2 baby bell peppers, cut in half vertically

2 grape tomatoes

1. In a small container, whisk together the lemon juice, oil, water, Herbes de Provence, salt and pepper until well combined.
2. Add the scallops and mushrooms; refrigerate for at least 1 hour.
3. If using wooden skewers, soak in water for at least 1 hour.
4. Preheat the broiler.
5. Thread half of the vegetables and half of the scallops on a skewer. Repeat with the remaining skewer.
6. Place the skewers on a baking sheet lined with foil and coated with cooking spray.
7. Brush with some of the marinade.
8. Broil for 6 minutes, turn the kabobs over and continue broiling for an additional 6 minutes or until cooked through.
9. Serve immediately.

Enjoy!