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–+ servings
Lamb Chops Provencal Recipe

Alpilles Lamb Chops with Tapenade Petals and Provençal Ratatouille

Moulin de Calanquet
The best part is that it's a quick, easy, and tasty recipe. Organic Camargue rice makes a good side dish for this recipe.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Main Course
Cuisine French, Provencal
Servings 6 people

Equipment

Ingredients
  

  • 6 lamb chops preferably from the Alpilles
  • 1 jar ratatouille Provençale
  • 1 packet black tapenade "petals" see note below
  • 1 pinch thyme
  • 1 pinch piment d’Espelette optional
  • 2 sprigs fresh rosemary for garnish

Instructions
 

  • Grill the chops on the barbecue or on your grill; they should remain 'pink.'
  • Meanwhile, heat the ready-to-use ratatouille in a saucepan, adding a pinch of Espelette pepper if you wish.
  • Arrange the meat on a plate, crumbling a few petals of black tapenade over the lamb.
  • Serve the ratatouille as a side dish and garnish with a few petals of black tapenade.

Notes

The recipe uses the following Moulin de Calanquet products: ratatouille Provençale, black tapenade petals, piment d'Espelette (chili pepper), and organic Camargue rice.
Keyword Lamb, Ratatouille, Tapenade
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