Grilled Lamb Chops with Provencal Herbs & Garlic
Travel to Provence with these tender and juicy lamb chops. A simple marinade with Provencal herbs, garlic, and lemon enhances the meat, which is then grilled to perfection for a fragrant and flavorful result. Perfect for a festive dinner, they promise an easy and elegant meal.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the marinade: in a bowl, mix the olive oil, Provencal herbs, chopped garlic, lemon juice, salt, pepper. Add honey or mustard if desired. Whisk lightly.
- 2
Marinate the chops: place the chops in a dish or bag. Pour the marinade over them and rub to coat well. Cover or seal the bag. Refrigerate for at least 30 minutes, ideally 2 hours. Turn halfway through.
- 3
Take the chops out of the fridge 20-30 minutes before cooking. Drain excess marinade and gently wipe off any garlic pieces.
- 4
Cooking: heat a pan, griddle, or grill over high heat. Place the chops without crowding. Cook for 2-3 min without moving until golden. Flip and cook for another 2-3 min for medium-rare.
- 5
Oven option: after searing in a pan, transfer the chops to a baking sheet and bake at 220°C (grill setting) for 4-5 minutes.
- 6
Let the chops rest off the heat, loosely covered with foil, for 5 minutes.
- 7
Serve on a warm plate. Sprinkle with flaky salt, pepper, garnish with fresh rosemary and lemon wedges. Drizzle with olive oil if desired.
- For even cooking, take the chops out of the fridge 20-30 min before.
- Heat the pan or grill well to quickly sear the meat and lock in juices.
- Do not pierce the meat during cooking to keep the juices inside.
- Resting after cooking is crucial: it allows juices to redistribute, making the meat more tender.
- For an express marinade, simply rub the herb and garlic mixture right before cooking.
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