Grilled Lamb Chops with Mint Monet Style
David Scott Allen · Lamb · Main Course · Provencal Recipes · TasteThe books Everyday Monet and Monet’s Palate Cookbook inspired these Grilled Lamb Chops with Mint and Parsley. This recipe salutes Monet’s dedication to the farm-to-table movement before it had a title.
Earlier this year, I received an incredibly thoughtful and generous gift (of the two books) in the mail recently from my old college pal Patti. She had been looking at one of my posts on Cocoa and Lavender and remarked on the Monet china I had used. If you are unfamiliar with the pattern, it was designed by Claude Monet for himself.
Grilled Lamb Chops with Parsley and Mint Vinaigrette
Equipment
Ingredients
- 2 lbs Yukon Gold potatoes or other waxy potatoes
- 3 large red onions
- extra virgin olive oil for potatoes, vinaigrette, and ribs
- salt and freshly ground black pepper
- 1 cup peas
- 1/3 cup red wine vinegar or malt vinegar
- 1 tbsp Dijon mustard
- 1 tbsp shallot(s) minced
- 1 tsp honey
- 1/2 tsp salt plus extra
- 1/2 tsp freshly ground black pepper plus extra
- 1/4 cup canola oil vegetable oil
- 1/4 cup parsley fresh, chopped
- 1/4 cup fresh mint chopped
- 18 Lamb Rib Chops trimmed
Instructions
- Preheat oven to 400°F (200°C).
- Peel and cut potatoes into 3/4-inch cubes; place in a large roasting pan. Peel the red onions, trim the tops and bottoms, cut in half lengthwise, them into wedges, and again into 3/4 inch cubes. Add them to the potatoes. Drizzle liberally with olive oil and season with salt and pepper. Toss well. Roast for 20-25 minutes, tossing occasionally to keep them from sticking.
- Cook peas separately.
- While the potatoes are cooking, preheat gas grill to high. If using charcoal, light fire to one side.
- Place vinegar, mustard, shallot, honey, salt, pepper, 1/4 cup olive oil and canola oil in a bowl, and emulsify using an immersion blender. Add the parsley and mint, and blend again to make it as smooth as possible.
- Brush the chops with olive oil and season well with salt and pepper. Place chops on grill; reduce heat to low and cover if using gas. If using charcoal, place chops on the cool side of the grill and cover. Cook lamb ribs for two (2) minutes per side.
- Divide potatoes and onions among 6 dinner plates and spoon some peas over the top. Arrange three chops on each plate and drizzle with the vinaigrette.
Provencal Recipes for Lamb
Roasted Leg of Lamb with Rosé Glaze
Slow-Cooked Lamb Shank (Souris d’Agneau)
Provencal Daube Lamb Stew with Côte du Rhône Wine
Lamb Stew with Root Vegetables (Navarin d’Agneau)
Saint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
10 Best Places in Provence to Hike and WalkRelated Provence Articles
Provencal Lamb Chops with Honey and Moroccan Couscous
Chicken Piccata Re-imagined: A Delicious Variation
Wine Diner Inspiration Grapes and Meatballs – Polpettine con le Uve
Pan-Roasted Hake with Chorizo and Chickpeas
2 Comments
David
Just discovered your site and love it !!!
As a young Marine on Embassy Duty in France I fell in love with the provence way of life, food, wine and people. My son who is a senior in high school is planning on being a chef and if all goes well will be attending CIA in Hyde Park. I like to think that taking him to St Rem’y when he was only eighteen months old and wathching him shovel goose liver pat’e had something to do with it.
Anyway I am excited to view your site and explore its many recipes as we are super foodies in this house.
Thanks
Greg and Amy Peterman
Dallas TX
Thank you! I will pass along your lovely comments to the talented chef David.