A Spring Recipe for Herbes de Provence Crusted Lamb Lollipops
This recipe for herbes de Provence crusted lamb lollipops almost defines the classic flavours of Spring – local lamb, fresh herbs and market vegetables.
Victoria Koning shared that walking in the gorgeous countryside near Cotignac was the inspiration behind this seasonal lamb recipe. The word garrigue refers to the shrubland found in the South of France and Corsica. Herbes de Provence grow naturally wild in the semi-arid conditions of the Mediterranean climate, these plants include aromatic herbs like marjoram, rosemary, thyme and oregano. I love the chunky aspect of chopped fresh herbs, but dried will do the trick too. The lamb “lollipops” (French cut lamb chops) and baby carrots take a bit of prep work, but look gorgeous and are super delicious.
For more photos of the preparation and the Pure-fect wine pairing follow this link.
Herbes de Provence Crusted Lamb Lollipop and Spring Vegetables
- 9-12 Lamb Chops depending on size
For the Garrigue Crust:
- 2 large handfuls Fresh Herbes de Provence rosemary, thyme, oregano, marjoram
- Flour seasoned with salt and pepper
- 1 large Egg beaten
- 1 bunch Baby carrots
- 1 pint Sugar Snap Peas
- 9-12 Baby Potatoes
For the Roasted Tomatoes:
- 1 pint Baby Tomatoes
- olive oil
- 2- tbsp Dried Herbes de Provence for the tomatoes
Prepare the Roasted Tomatoes:
- Heat your oven to 130°C (260°F).
- Slice tomatoes in half and add to a baking tray. Pour olive oil generously over the top, and season with plenty of dried Provence herbs and some salt and pepper. Toss the tomatoes gently in the dish, and pop the dish into the oven. The larger the tomatoes, the longer it will take. Depending on how dry you like them, cook for about 1.5 to 2 hours.
Prep the Lamb and the Garrigue Crust:
- If you have a food processor, add the washed fresh herbs and blitz them together, leaving them a little chunky. Or cut them finely with a sharp knife.
- French cut the lamb chops – cut excess meat/fat away on the top of the bone, leaving the juicy round morsel. I found a pair of scissors easiest to make the initial trim and then used a small sharp knife to scrape away everything else to leave to bone clean.
- In a shallow bowl or plate, add salt and pepper to the flour, then coat the lamb lollipops on all sides. After that brush the lamb with the beaten egg and dip them into the fresh herb mix.
- Prepare the baby carrots: scrape the carrots clean, and cut off the tops leaving about an inch. Keep the carrot tops for the gravy.
Make the Gravy:
- Fry up the excess meat/fat from the lamb chops with a roughly chopped onion including the skin.
- Add a splash of wine and lots of stock and let it bubble away.
- Add the carrot tops after it starts reducing to add a fresh flavour and let it reduce to your preferred consistency.
- Season if necessary. Before serving, strain the jus into a little gravy pot.
Cook Lamb & Veggies:
- Cook the lamb lollipops on a medium-high heat. Add a little olive oil to your frying pan and cook each side of the chops for about 4-5 minutes. Time this for about 15 minutes before the tomatoes are ready.
- Boil the baby potatoes until cooked through. Strain and let them dry. Just before serving, add them to the same pan that the lamb lollipops were in and toss them gently with the meat juices.
- Cook the carrots and sugar snap peas in lightly salted boiling water for a few minutes, and drain when they tender but not over cooked.
- Serve everything on pretty plates, and if the weather gods are kind, enjoy your meal alfresco. Pour yourselves a lovely glass of Pure Rosé and enjoy these Springtime flavour combinations. Bon appetit !