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Published: Monday, 5/21/2001

Lamb Chops with Herbes de Provence

8 lamb chops, 3/4 to 11/4 inch thick, trimmed

1/4 cup extra virgin olive oil

3 tablespoons Herbes de Provence (recipe follows)

Salt and pepper to taste

Nick edges of chops in several places to prevent curling. Brush olive oil on both sides of chops. Sprinkle with salt, pepper, and 2 tablespoons Herbes de Provence. Rub seasonings into chops.

Grill over high heat 3 to 4 minutes per side for medium rare. The chops should register 135 degrees at the thickest part. Transfer to a platter and set aisde for a few minutes before serving. Sprinkle with remaining herbs.

Yield: 2-3 servings

Herbes de Provence:

2 tablespoons basil

2 tablespoons thyme

1 tablespoon savory

2 teaspoons rosemary

1 teaspoon tarragon

1 teaspoon lavender

1 teaspoon fennel

Mix together and store in air-tight container.

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