Lamb chops Provençal

Lamb chops Provençal

By
From
Encyclopedia of Food and Cookery
Serves
4

The Provençal shepherds’ way of cooking lamb chops: the chops are barbecued or grilled, then served with a simple rustic sauce containing garlic, parsley and white wine, on croûtes of fried bread to catch the delicious juices.

Ingredients

Quantity Ingredient
4 thick lamb loin or chump chops
4 thick slices bread
olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 tablespoons parsley, chopped, plus extra, to garnish
3 tablespoons water, hot
250ml dry white wine
salt and freshly ground black pepper
salt

Method

  1. Grill chops over a charcoal fire or under a preheated hot grill for about 4 minutes on each side. This will give meat that is well browned but pink in the centre. Grill for a few minutes longer if you want chops well-done.
  2. Meanwhile, lightly fry bread in a little olive oil in a frying pan, drain on crumpled paper towels and keep warm. Heat 2 tablespoons olive oil in pan, add onion, garlic and parsley and fry until onion is golden-brown. Add water, wine, salt and pepper and simmer for 5 minutes.
  3. Arrange fried bread croûtes on a heated serving platter or individual plates, place a lamb chop on each croûte and spoon sauce over all. Sprinkle with a little chopped parsley and serve immediately.
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