Lamb does not usually appear on my Easter table as ham is the preferred choice for most of my family. I was even thinking about an Easter Pie before the pandemic hit the United States with a fury! Unfortunately I did not have all of the ingredients and wasn’t about to make a special trip to the grocery. Those days are gone!
With social distancing in place and “staying at home” I remembered the rib lamb chops I bought awhile ago. Most of my family members are not fans of lamb so this was a perfect time to make these special chops.
This simple recipe appeared in Fine Cooking’s 2020 Easter guide and I knew it couldn’t replace ham but this year lamb chops will have to do. I added my Pepper Jelly Sauce…
Sauteed Lamb Chops with Herbes de Provence and Pepper Jelly Sauce
- 4-5 tbsp. extra-virgin olive oil
- 2 tbsp. dried Herbes de Provence
- 2 large garlic cloves, mashed to a paste
- (8-12) 3/4-inch to 1-inch thick lamb rib chops (single)
- kosher salt and freshly ground pepper to taste
Combine 3-4 tbsp. of the oil with the Herbes de Provence and the mashed garlic to make a wet paste. Rub the lamb chops on both sides and set aside for 20 minutes at room temperature. I marinated them overnight and they were delicious – helps to cut back on the slightly gamey taste.
Season the chops on both sides with salt and pepper to taste. Heat 1 tbsp. oil in a 10-inch saute pan over high heat until very hot. For medium rare sear the chops in batches until browned on one side, 2-3 minutes. Turn the chops and cook another 2-3 minutes. I cooked my chops 4 minutes per side as this is how I prefer them.
Transfer to a platter, cover with foil, and allow to rest for 5 minutes before serving.
Pepper Jelly Sauce:
- 8 juniper berries
- 1 tsp. coriander seeds
- 2 tbsp. unsalted butter
- 4 large garlic cloves, minced
- 1 cup of jalapeno jelly (I prefer red but only had green) or a 10.5 oz. jar
- 2 tbsp. cider vinegar
- 1/4 cup water
Crack the juniper berries and coriander seeds using a mortar and pestle. Melt the butter and cook the berries and seeds along with the garlic, about 3 minutes. Whisk in the jelly, vinegar and water until smooth. Simmer for about 5 minutes or so or until slightly thick.
Recipe by cookingwithauntjuju.com
Lamb chops removed from the freezer and a favorite herb combination…
Pepper Jelly Sauce ingredients…
Herbes de Province marinade – very good as I love this herb combination…
Delicious dinner served with roasted new Parmesan potatoes and canned green beans – yes I used canned!!!
We just had our annual spring lamb delivered so your recipe will come in handy.
Lamb is the main protein served here for Easter, with ham being reserved for the Christmas season. Stay safe and healthy over your way.
Good for you Ron – I can remember when a friend raised cows and we bought 1/2 of one. Ham is preferred – I’m not sure why lamb is not favored in my family. Take care of yourself and stay safe!
I have always associated Lamb with Easter, we used to have grill a boneless leg. I think the combination of herbs de Provence and lamb is magical. My mother introduced me to it after she visited Cafe Beaujolais back in the 70’s. They served white beans with the lamb that had been seasoned with the same herbs. It sounds like you had a wonderful meal, I like the addition of the spicy sauce.
I wish my family enjoyed lamb more – it’s been a long time since I cooked a leg of lamb. These lamb chops are nice to have and the Herbs de Provence are perfect with it. The jelly sauce is a favorite to serve with lamb 🙂
This looks so very delicious. I’m a big fan of lamb chops and love the herbs and spices you’ve used here, especially the juniper berries. Haven’t used them in a while. Thanks for the reminder! 🙂
Me too – lamb chops are so good and easy to fix. I prefer it with some herbs and this light, spicy sauce 🙂
I think your family found a new favorite. 😋🌿
Oh I wish Gail – but lamb is not favored by the younger crowd in my family 🙂
I remember eating “lamburgers” when I visited my aunt and uncle’s farm. Back then, it was cool. 🤣
My SIL gave us a big log of summer sausage (venison) and a nephew loved it until he found out it was deer meat. I bet I could get away with serving lamb burgers too as long as the kids didn’t know what it was 🙂
I think one of my favorite snacks was jerky. And then I found out it was “deer” jerky. On the other hand, I was impressed by how good it was. 👀🍃
Oh, those lamb chops look good. I’m not fond of herbes de provence, if there’s lavender included. I’m just not much of a food + floral person!
Thanks Mimi – they were! Yes, there is lavender but when mixed in with other herbs/spices it’s a favorite seasoning that goes perfectly with lamb. I hear you about lavender though as I once overdid the lavender infusion in a custard and you sure could taste it – not very good 🙂
I grew up eating ham for Easter, my husband’s family had lamb. Using what we had in the freezer for this year’s Easter dinner, it was tenderloin of beef. I will definitely be trying your sauce, it sounds great with lamb.
Me too Karen – ham was always part of my family’s Easter dinner. I was actually thinking about including an Easter Pie (I still have your recipe) but I didn’t have all the ingredients I needed. The lamb was a nice treat with the sauce.
Those lamb chops looks so juicy! I want to nibble on those bones.