Lamb chops with herbes de Provence.
Tonight time flew by and when I realized how late it was, well dinner was impromptu. I had a nice rack of lamb and decided to still prepare it but instead of cooking it in the oven, I decided to make individual little chops and pan cook them. A bit of pasta with a tomato sauce and steamed asparagus, voila dinner was ready under 25 minutes. I have to say I love lamb and this is really the easiest way to prepare it. Do not forget to enjoy a wonderful glass of red wine. Enjoy dinner….
Lamb chops with herbes de provence
1 rack of lamb, separate right in between the bones
Salt and pepper
Herbes de Provence
1 tablespoon olive oil
In a large skillet put the olive oil and warm over high heat. When hot, but not smoking, add the chops and cook, turning two to three times, until desire doneness.
1 bunch of asparagus
1 tablespoons olive oil
Steam the asparagus until tender. Drain and place in a bowl. Add a sprinkle of salt the olive oil and the lemon juice. Can be served hot or cold.