Whether you’re grilling outside or cooking à la plancha indoors, these prime baby rib lamb chops are a great alternative to beef with a plenty of gamey, grass-fed flavor to satisfy your red meat cravings.  This cut is a bit pricier than some of the others in the case, but being our first Sunday night in a newly renovated kitchen, I wanted to make something special for Dr. France…and use the new plancha! 

Lamb has been a strong feature in Mediterranean cooking since the ancient Greeks and the tradition has continued in Provence.  The terroir of southern France lends itself well to raising sheep, which also explains the popularity of fromage de brebis, or sheep’s milk cheese, in the region.  There is a classic dish for nearly every cut, many of which are prepared on the bone to keep the meat tender and juicy.  Simply seasoned and cooked with a piece of rosemary on top allows the herbs to infuse gradually into each side of the hot chops as the fat melts away.  I like to serve them with a medley of summer vegetables such as zucchini, eggplant and tomatoes.  Enjoy!

Difficulty:

Prep Time: 5 minutes

Cook Time: 12-15 minutes

Serves 2-3

Ingredients:

4 prime baby rib lamb chops

sea salt

1 ½ tsp. Alaya spice (from La boîte à Epice)

5 small sprigs fresh rosemary, divided

1 Tbsp. grapeseed oil

1 cup veal or beef stock

1 garlic clove

Technique:

•Trim the excess fat off the lamb chops, rinse in cold water, pat dry and allow them to come to room temperature. 

•Add grapeseed oil and chops, placing a rosemary sprig over each.  Cook on until dark golden in color, about 3-4 minutes.  Turn and repeat on the remaining 3 sides, moving the rosemary to the top after each turn.

•Allow the meat to rest 3-4 minutes; spoon the hot sauce over the chops and serve.