Spring is in the air, the flowers are poking through the dirt, but no herbs yet, and definitely not my lavender. Herbed lamb chops sounds enticing. My parsley weathered the winter well on our side porch and I’m wishing for some new recipes with a nice light herbed flare. Springtime is always reminiscent of herbed lamb in a herb de Provence blend of molasses and spices. This blend can easily be utilized on pork or chicken as well with equally successful results. If you never tried an herbed lamb encrusted with the sweetness of molasses or honey it is definitely a must try. This blend of spices encompasses the savory and slight sweetness from the lavender. A complex blend of herbs including Rosemary, thyme, savory, fennel, and lavender to name a few. Lavender when added to a savory meat adds an additional layer of flavor. Prevalent in the region of Provence in France this herb has been used in many forms. If wishing to learn more check out http://www.provenceguide.co.uk/explore/lavender-38-1.html. Herbed lamb can be prepared with most cuts of the meat whether a chop or loin. In the following I generally prepare the herbed lamb with a loin for a little more tenderness.
1-1 1/2 lbs. lamb loin chops
1Tbs. Mrs. Claus’ Kitchen Herbs de Provence blend
1/2 cup molasses
1 tsp. Dijon style mustard
Begin to prepare the marinade mixture by combining the molasses and Dijon mustard together in a non-reactive bowl. Add in the Herbs de Provence blend into the liquid marinade, incorporating together. Once fully combined add in the lamb loin chops, coating each chop throughly with the marinade. Cover bowl and refrigerate for a minimum of 20 minutes up to two hours. If grilling the herbed lamb start grill on high heat quickly searing the chops before continuing cooking on medium heat till desired doneness. Generally for about 20 minutes based on thickness and desired wellness. The herbed lamb may also be roasted in the oven in a covered roasting pan.