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
I call this garrigue-crusted lamb as the topping is made with fresh herbs that you typically find in the hills of Provence. Start the preparation with the oven-roasted tomatoes as that takes a while. During that time prepare the lamb and fresh spring vegetables of your choice.